Nice flavor, I added freshly roasted coriander & mustard seeds to enhance flavor even more.
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.
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Total: 20 Minutes
- Calories: 331
- Fat: 26g
- Saturated fat: 5.3g
- Monounsaturated fat: 13.8g
- Polyunsaturated fat: 3.5g
- Protein: 22.3g
- Carbohydrate: 0.9g
- Fiber: 0.3g
- Cholesterol: 80mg
- Iron: 3.3mg
- Sodium: 391mg
- Calcium: 75mg
- 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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