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
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 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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