Make your weeknight meal something special with this delicious and healthy cumin-crusted Chilean sea bass recipe.
NOTE: Toasting and grinding cumin seeds is a bit more time-consuming than opening a jar, but it makes a big difference in the flavor. Grouper will also work well in this recipe.
1 tablespoon cumin seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) Chilean sea bass fillets (about 1 inch thick)
1/2 teaspoon olive oil
2 tablespoons chopped fresh parsley
4 lemon wedges
How to Make It
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.