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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Chilean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees F. | 2. In a dry large skillet over medium heat, toast the cumin seeds for 2 minutes or until they just begin to smoke. | 3. 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. | 4. Rub the cumin mixture on both sides of the sea bass fillets. | 5. 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. | 6. 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. | 7. Garnish with chopped parsley and lemon wedges and serve. | 8. Source: Cooking Light, Dec. 2001 and Gail’s Recipe Swap. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
sea bass fillet	4	''		100.8667	0.0	22.44	0.5667
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
butter	1/2	teaspoon		14.25	0.6548	0.4452	1.2
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
lemon wedge	4			100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.