Cumin-Crusted Chilean Sea Bass

Cumin-Crusted Chilean Sea Bass Recipe
Randy Mayor; Lydia DeGaris-Pursell
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.


4 servings (serving size: 1 fillet)

Recipe from

Cooking Light

Nutritional Information

Calories 172
Caloriesfromfat 22 %
Fat 4.2 g
Satfat 0.9 g
Monofat 1.3 g
Polyfat 1.3 g
Protein 30.6 g
Carbohydrate 1.5 g
Fiber 0.5 g
Cholesterol 68 mg
Iron 1.7 mg
Sodium 408 mg
Calcium 36 mg


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


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.

December 2001
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