Directions:
- Preheat oven to 375 degrees F.
- In a dry large skillet over medium heat, toast the cumin seeds for 2 minutes or until they just begin to smoke.
- Grind together the cumin, salt, and pepper in a mortar and pestle or other grinding tool (I use an electric coffee grinder) until finely ground.
- Rub the cumin mixture on both sides of the sea bass fillets.
- Heat the oil and butter together in an oven-safe pan/skillet over medium-high heat, then add the fish and brown each side of the fillets for 2 minutes.
- Transfer pan to the oven (you can wrap the handle of the pan with foil, if necessary), and bake for 4 to 5 minutes or until the fillets flake easily when tested with a fork.
- Garnish with chopped parsley and lemon wedges and serve.
- Source: Cooking Light, Dec. 2001 and Gail’s Recipe Swap.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.32 Kcal (244 kJ) | ||
| Calories from fat | 27.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 5% | |
|---|---|---|---|
| Cholesterol | 16.58mg | 6% | |
| Sodium | 318.88mg | 13% | |
| Potassium | 49.12mg | 1% | |
| Total Carbs | 1.5g | 0% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 7.5g | 15% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 1.2mg | 7% | |
| Calcium | 19.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 141.01 Kcal (590 kJ) | ||
| Calories from fat | 67.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.47g | 5% | |
|---|---|---|---|
| Cholesterol | 40.09mg | 6% | |
| Sodium | 771mg | 13% | |
| Potassium | 118.76mg | 1% | |
| Total Carbs | 3.62g | 0% | |
| Sugars | 0.63g | 1% | |
| Dietary Fiber | 1.13g | 2% | |
| Protein | 18.15g | 15% | |
| Vitamin C | 15.4mg | 11% | |
| Iron | 2.9mg | 7% | |
| Calcium | 46.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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