Cumin-Crusted Sea Bass

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From: EatingWell Magazine January/February 1999

Watching your calories is easy with this elegant, easy seafood dinner. Make it a meal: Serve with mashed potatoes and sautéed spinach.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon cumin seeds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound sea bass fillets, skinned and cut into 4 pieces
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 1/2 tablespoons chopped fresh parsley
  • Lemon or lime wedges

Preparation

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  • Ready In

  1. Preheat oven to 375 °F.
  2. Toast cumin seeds in a dry skillet over medium heat, stirring, until fragrant, 2 to 4 minutes. Transfer to a bowl to cool.
  3. 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.
  4. Heat oil in a large ovenproof skillet over medium-high heat. Add bass and cook until browned, 2 to 3 minutes per side.
  5. 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.

Nutrition information

  • 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
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat

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