Randy Mayor; Lydia DeGaris-Pursell
4 servings (serving size: 1 fillet)

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 3

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.

Ratings & Reviews

sukeedog's Review

February 15, 2014

Susanne7's Review

July 11, 2012
Please do not buy Chilean sea bass. This is a fish caught in the Ross Sea area of the Antarctic Ocean, perhaps the last remaining pristine marine environment on earth. This fish - its real name is the Antarctic toothfish - is crucial to the ecosystem there. Currently we are campaigning to stop the fishing, and the possible fatal impact on whales and seals. Please watch http://www.greenpeace.org/new-zealand/en/blog/the-last-ocean-film/blog/41344/ and you will understand. Thank you.

AANola's Review

January 31, 2012
This was delicious. I only had the cumin in powder and thought it came out great. My husband loved it and said this recipe was a keeper. :-)

MelissaJoan's Review

December 31, 2011

51junebug's Review

September 25, 2011

AmyinIllinois's Review

February 06, 2011
Quick, simple, excellent flavor! Definitely "guest worthy". My only recommendation is to double the amount of spice recommended. I used the quantities in the recipe when making the dish for just two people and it was perfect.

afbbkcalif's Review

July 31, 2010
Toasted cumin is easy & worth the extra effort. Delightful!

kdesjadon1's Review

June 27, 2009
This is a great recipe! I made it for the first time. I only had ground cumin on hand. So I used about 1 1/2 tsp. of ground cumin. I toasted the ground cumin and combined it with freshly ground pepper, and salt. Came out great!