Cumin-Crusted Sablefish

Cumin-Crusted Sablefish Recipe
Photo: Raymond Hom; Styling: Pamela Duncan Silver
Most crazy-delicious reader-submitted recipe ever.

We made an important update to this recipe, changing it for sustainability. It originally called for Chilean sea bass--and although you can sometimes find a sustainable type of that fish (longline-caught in the McDonald and Falkland islands), sablefish (also known as black cod) and white sea bass are consistently good choices with a similarly rich, buttery texture. It's worth the tiny bit of effort to toast and grind your own cumin seeds--the flavor payoff is huge.


Serves 4 (serving size: 1 fillet)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 5 Minutes
Total: 20 Minutes

Nutritional Information

Calories 331
Fat 26 g
Satfat 5.3 g
Monofat 13.8 g
Polyfat 3.5 g
Protein 22.3 g
Carbohydrate 0.9 g
Fiber 0.3 g
Cholesterol 80 mg
Iron 3.3 mg
Sodium 391 mg
Calcium 75 mg


1 tablespoon cumin seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) sablefish or white sea bass fillets
1/2 teaspoon olive oil
2 tablespoons chopped fresh flat-leaf parsley
4 lemon wedges


1. Preheat oven to 375°.

2. 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.

3. Heat oil in pan over medium-high heat. Add fillets; cook 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.


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