Cumin Crusted Chilean Sea Bass

1. 1

   Preheat oven to 375 degrees F.

2. 2

   In a dry large skillet over medium heat, toast the cumin seeds for 2 minutes or until they just begin to smoke.

3. 3

   Grind together the cumin, salt, and pepper in a mortar and pestle or other grinding tool (I use an electric coffee grinder) until finely ground.

4. 4

   Rub the cumin mixture on both sides of the sea bass fillets.

5. 5

   Heat the oil and butter together in an oven-safe pan/skillet over medium-high heat, then add the fish and brown each side of the fillets for 2 minutes.

6. 6

   Transfer pan to the oven (you can wrap the handle of the pan with foil, if necessary), and bake for 4 to 5 minutes or until the fillets flake easily when tested with a fork.

7. 7

   Garnish with chopped parsley and lemon wedges and serve.

8. 8

   Source: Cooking Light, Dec. 2001 and Gail's Recipe Swap.

No additional tips available.