Cumin Crusted Chilean Sea Bass

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 375 degrees f.
• 2 in a dry large skillet over medium heat, toast the cumin seeds for 2 minutes or until they just begin to smoke.
• 3 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.
• 4 rub the cumin mixture on both sides of the sea bass fillets.
• 5 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.
• 6 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.
• 7 garnish with chopped parsley and lemon wedges and serve.
• 8 source: cooking light, dec. 2001 and gail’s recipe swap.