Cumin-Crusted Chilean Sea Bass

• 1 tablespoon cumin seeds
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 (6-ounce) Chilean sea bass fillets (about 1 inch thick)
• 1/2 teaspoon olive oil
• 2 tablespoons chopped fresh parsley
• 4 lemon wedges

1. Preheat oven to 375u0b0.
2. Cook cumin seeds in a large skillet over medium heat 2 minutes or until toasted. 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.
3. Heat oil in pan over medium-high heat. Add fillets; cook for 2 minutes on each side or until browned. Wrap handle of pan with foil. Bake at 375u0b0 for 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.

cumin seeds, salt, freshly ground black pepper, chilean sea bass, olive oil, parsley, lemon wedges

Taken from www.myrecipes.com/recipe/cumin-crusted-chilean-sea-bass (may not work)