Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

Catherine Lyet
Recipe by Cooking Light October 2013

Gallery

Raymond Hom; Styling: Pamela Duncan Silver

Recipe Summary

hands-on:
5 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 fillet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

331 calories; fat 26g; saturated fat 5.3g; mono fat 13.8g; poly fat 3.5g; protein 22.3g; carbohydrates 0.9g; fiber 0.3g; cholesterol 80mg; iron 3.3mg; sodium 391mg; calcium 75mg.
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