Preheat oven to 375°F.
Toast cumin seeds in a dry skillet over medium heat, stirring, until fragrant, 2 to 4 minutes. Transfer to a bowl to cool.
Grind cumin seeds, salt and pepper with a spice grinder or mortar and pestle into a fine powder. Rub spice mixture on both sides of bass.
Heat oil in a large ovenproof skillet over medium-high heat. Add bass and cook until browned, 2 to 3 minutes per side.
Transfer skillet to oven and bake until fish is opaque in the center, 3 to 7 minutes. Sprinkle with parsley and serve immediately, with lemon or lime wedges.
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