Cumin-Crusted Chilean Sea Bass

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon cumin seeds 
• 2 tablespoons parsley fresh chopped
• 4  lemon wedges 
• 0.5 teaspoon olive oil 
• 0.5 teaspoon salt 
• 24 ounce chilean sea bass fillets ()

Equipment

• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 37
2. Cook cumin seeds in a large skillet over medium heat 2 minutes or until toasted.
3. 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.
4. Heat oil in pan over medium-high heat.
5. Add fillets; cook for 2 minutes on each side or until browned. Wrap handle of pan with foil.
6. Bake at 375 for 4 minutes or until fish flakes easily when tested with a fork.
7. Sprinkle with parsley; serve with lemon wedges.