Cumin-Crusted Sablefish

The most insanely delicious recipe ever presented by readers.We have made an important update to this recipe, changing it for environmental reasons. Initially, it was used to prepare Chilean sea bass - and although you can sometimes find an eco-friendly type of fish (longline catch on McDonald's and Falkland Islands), chehon (also known as black cod) and white sea bass are always good choices with the same rich, oily texture. It's worth putting in a little effort to roast and grind cumin seeds yourself - the return on flavor is huge.
Preheat the oven to 375 degrees.Saute cumin seeds in a large skillet over medium heat for 2 minutes or until lightly browned. Grind cumin, salt and pepper in a spice grinder or grind to a fine grind. Rub the cumin mixture on the top and bottom sides of the fillet.Heat the oil in a skillet over medium-high heat. Add the fillets; cook for 2 minutes on each side or until lightly browned. Wrap the handle of the mold with foil. Bake at 375 ° C for 4 minutes or until the fish is easily delaminated when tested with a fork. Sprinkle with parsley; serve with lemon wedges.