1 tbsp cumin seeds
1/2 tbsp salt
1/4 tsp freshly ground black pepper
(4) 6 oz Chilean sea bass fillets
1/2 tsp olive oil
2 tbsp chopped fresh parsley
4 wedge lemon
Pre-heat oven to 375 degrees.
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 of fillets.
Heat oil in pan over medium-high heat.
Add fillets; cook 2 minutes on each side or until browned.
Wrap handle of pan with foil.
Bake at 375 degrees for 4 minutes or until fish flakes easily when tested with a fork.