Friday, April 06, 2007

Lenten Recipe #7 -- Cumin-Crusted Chilean Sea Bass

Today is Good Friday, the last Friday of Lent. This final recipe is quite austere in its simplicity, and yet, is one of my favorite recipes. (Kind of appropriate for Good Friday.)

I hope you've enjoyed my series of recipes for Lent. Easter is this weekend, and may the world rejoice!

Cumin-Crusted Chilean Sea Bass

1 T. cumin seeds
1/2 t. salt
1/4 t. fresh ground black pepper
4 six ounce fillets Chilean sea bass or other white fish (like tilapia)
1/2 t. olive oil
2 T. chopped fresh parsley
4 lemon wedges

Preheat oven to 375. Cook cumin seeds in a large skillet over medium heat 2 minutes or until toasted. Place cumin, salt, pepper in a spice or coffee grinder; process until finely ground. Rub cumin mixture over top and bottom sides of fillet.

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 375 for 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges. Serves four.

© Copyright 2005-2014, Scott E. Harris. All Rights Reserved.
Please do not reproduce or copy without the permission of the author.