Seared Fish With Cumin and Lemon (Mark Bittman)

Another yummy sounding, quick recipe from Mark Bittman which doesn't give exact amounts. I haven't tried this so am guessing that this is for about a pound of fish (Mark doesn't specify if they are steaks or filets). Salmon or any other sturdy fish works here. Prep and cooking times are estimates.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄2 cup flour
• 1  tablespoon ground cumin
•  salt and pepper
• 1  lb  fish fillet (see head note)
•  butter
•  oil
•  lemon juice, fresh squeezed
•  parsley, chopped

Directions

1. Combine first 4 ingredients.
2. Lightly dredge the fish in the cumin-flour mixture.
3. Heat some butter and oil in a skillet. Cook the fish until golden, turning once, about 3 minutes on each side. (NOTE: the cooking time may vary depending on the thickness of your fish.).
4. Sprinkle the fish with fresh lemon juice and parsley.
5. Serve with the pan juices.