Toasted Cumin Sea Bass

Toast cumin seeds in a dry skillet over medium heat for 2-3 minutes until fragrant. Let cool, then crush lightly.

Tip: Do not over-toast or it will become bitter.

Pat sea bass fillets dry with paper towels. Mix toasted cumin, coriander, salt, and pepper.

Tip: Dry fish ensures a crispy crust.

Press the spice mixture onto both sides of each fillet.

Tip: Press firmly so spices adhere well.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Tip: Oil should be hot but not smoking.

Cook fish for 4-5 minutes per side until golden brown and cooked through.

Tip: Do not move fish while cooking for best crust.

Serve immediately with lemon wedges and fresh greens.

Tip: A squeeze of lemon brightens all flavors.

Blood Sugar Friendly

With only 2g net carbs, this dish has minimal impact on blood sugar levels.

Omega-3 Rich

Sea bass provides heart-healthy omega-3 fatty acids essential for diabetes management.

Spice Substitution

Try fennel seeds or caraway for a different flavor profile.

Meal Prep

Season the fish ahead of time and store in the refrigerator for quick cooking.