Cumin Crusted Chilean Sea Bass
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Cook time: 
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Serves: 2
adapted from Cooking Light December 2001. Note- If you don't have a tool to grind the spices, I would suggest using ground cumin and ground black pepper as substitutes. Use 1 tablespoon of the ground cumin and ¼ teaspoon of ground pepper. Just know that toasting the cumin seed really brings out the flavor!
  • 1 tablespoon cumin seeds
  • ½ teaspoon salt
  • 20 black peppercorns
  • 2 (8 ounce) Chilean sea bass steaks
  • 1 tablespoon olive oil
  • a few sprigs of fresh parsley
  • 1 lemon, sliced into wedges
  1. Preheat the oven to 375F.
  2. To make the spice rub, toast the cumin seeds in a skillet over medium-high heat for a few minutes, stir constantly and be careful not to burn. Remove from heat.
  3. Grind the toasted cumin seeds, salt and peppercorns with either a coffee or spice grinder.
  4. Rub the sea bass steaks with the spice rub.
  5. In an oven safe skillet, heat the oil over medium-high heat. Pan fry the steaks for 2 minutes on each side. Transfer the whole pan to the oven for 5-6 minutes or until easily flaked with a fork.
  6. Garnish with parsley and lemon.
Recipe by Cake Student at