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Cumin-Crusted Sablefish

Photo: Raymond Hom; Styling: Pamela Duncan Silver
Hands-on time 5 mins
Total time 20 mins
Yield Serves 4 (serving size: 1 fillet)
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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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