Cumin-Crusted Chilean Sea Bass

Name: Cumin-Crusted Chilean Sea Bass
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 Tbsp cumin seeds; 2 Tbsps chopped fresh parsley; 4 lemon wedges; 1 teaspoons olive oil; 1 teaspoons salt; 680 grams Chilean sea bass fillets (about 1 inch thick)

You can never have too many main course recipes, so give Cumin-Crusted Chilean Sea Bass a try. This recipe makes 4 servings with 207 calories, 32g of protein, and 5g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of salt, cumin seeds, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 37

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Oven

Cook cumin seeds in a large skillet over medium heat 2 minutes or until toasted.

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Cumin Seeds

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Frying Pan

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.

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Coffee

Pepper

Cumin

Salt

Dry Seasoning Rub

Heat oil in pan over medium-high heat.

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Cooking Oil

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Frying Pan

Add fillets; cook for 2 minutes on each side or until browned. Wrap handle of pan with foil.

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Wrap

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Aluminum Foil

Frying Pan

Bake at 375 for 4 minutes or until fish flakes easily when tested with a fork.

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Fish

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Oven

Sprinkle with parsley; serve with lemon wedges.

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Lemon Wedge

Parsley

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Oven

Frying Pan

Aluminum Foil

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1Tbsp

cumin seeds 2Tbsps

chopped fresh parsley 4

lemon wedges 1teaspoons

olive oil 1teaspoons

salt 680grams

Chilean sea bass fillets (about 1 inch thick)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.