Cumin-Crusted Chilean Sea Bass
1 tablespoon cumin seeds
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 (6-ounce) Chilean sea bass fillets (about 1 inch thick)
½ teaspoon olive oil
2 tablespoons chopped fresh parsley
4 lemon wedges
Preheat oven to 375°.
Cook cumin seeds in a large skillet over medium heat 2 minutes or until toasted. Place cumin, salt, and pepper in a spice or coffee grinder; process until finely ground. Rub cumin mixture over top and bottom sides of fillets.
Heat oil in pan over medium-high heat. Add fillets; cook for 2 minutes on each side or until browned. Wrap handle of pan with foil. Bake at 375° for 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.