Nutrition per serving may change if servings are adjusted.
1 tablespoon cumin seeds
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 pound sea bass fillets, skinned and cut into 4 pieces
1½ teaspoons extra-virgin olive oil
1½ tablespoons chopped fresh parsley
Lemon or lime wedges
Preparation
Active
Ready In
Preheat oven to 375°F.
Toast cumin seeds in a dry skillet over medium heat, stirring, until fragrant, 2 to 4 minutes. Transfer to a bowl to cool.
Grind cumin seeds, salt and pepper with a spice grinder or mortar and pestle into a fine powder. Rub spice mixture on both sides of bass.
Heat oil in a large ovenproof skillet over medium-high heat. Add bass and cook until browned, 2 to 3 minutes per side.
Transfer skillet to oven and bake until fish is opaque in the center, 3 to 7 minutes. Sprinkle with parsley and serve immediately, with lemon or lime wedges.
Per serving:
137 calories;4 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 22 g protein; 6 mcg folate; 49 mg cholesterol; 0 g sugars; 0 g added sugars; 258 IU vitamin A; 1 mg vitamin C; 28 mg calcium; 1 mg iron; 224 mg sodium; 338 mg potassium