Cumin Crusted Chilean Sea Bass

Recipe by Julesong
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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