Recipe by Julesong
I love cumin, and am looking forward to trying this one out! This was shared by Sue Z Q on Gail’s. Adapted from Cooking Light, Dec. 2001.
Top Review by Targetgirl
I absolutely LOVE this recipe. Very simple and it comes out perfect every time. If you can't find Chilean sea bass (or prefer not to use it), the recipe works well with a nice thick cod fillet. It's also good with large sea scallops, but adjust the timing with scallops so as not to overcook them. I think just a couple minutes in the oven is sufficient.
- 1 tablespoon cumin seed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 (6 ounce) chilean sea bass fillets (about 1" thick)
- 1 teaspoon olive oil
- 1⁄2 teaspoon butter
- 2 tablespoons chopped fresh parsley
- 4 lemon wedges
Directions See How It's Made
- Preheat oven to 375 degrees F.
- In a dry large skillet over medium heat, toast the cumin seeds for 2 minutes or until they just begin to smoke.
- Grind together the cumin, salt, and pepper in a mortar and pestle or other grinding tool (I use an electric coffee grinder) until finely ground.
- Rub the cumin mixture on both sides of the sea bass fillets.
- Heat the oil and butter together in an oven-safe pan/skillet over medium-high heat, then add the fish and brown each side of the fillets for 2 minutes.
- Transfer pan to the oven (you can wrap the handle of the pan with foil, if necessary), and bake for 4 to 5 minutes or until the fillets flake easily when tested with a fork.
- Garnish with chopped parsley and lemon wedges and serve.
- Source: Cooking Light, Dec. 2001 and Gail’s Recipe Swap.