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Cumin-crusted Chilean Sea Bass

Submitted by: Kristina_Vanni

Cumin-Crusted Chilean Sea Bass
2011-04-19 Main Dish
5 40

This recipe, from Better Homes and Gardens website, features Chilean sea bass fillets, rubbed with ground toasted cumin seed, pan-seared and finished in the oven.

  • Servings: 4


1 Tbsp Cumin Seeds
½ tsp Salt
¼ tsp Freshly Ground Black Pepper
4× 6-oz Pieces Chilean Sea Bass, about 1" thick
½ tsp Olive Oil
2 Tbsp Chopped Fresh Parsley
4 Lemon Wedges


Preheat oven to 375 degrees. Cook cumin seeds in a large skillet over medium heat for 2 minutes, or until toasted and fragrant. Place cumin, salt and pepper in a spice grinder and process until finely ground. (A mortar and pestle could also be used.) Rub cumin mixture over tops and bottom of fillets. Heat oil in a heavy ovenproof pan over medium-high heat. Add fillets, cook 2-3 minutes on each side or until browned. Place pan in oven and bake for 5-8 minutes, or until the fish flakes easily when tested with a fork in the thickest area. To serve, sprinkle fish with parsley and serve with lemon wedges.