Lemon Garlic Sea Bass

Squeeze the lemon juice into a zip-top plastic bag large enough to fit the fillets. Add the garlic and red-pepper flakes, give the bag a shake, and add the fish. Refrigerate the bag for 30 minutes.

In a small bowl, mix the paprika, cumin, salt, and pepper; rub this spice blend on both sides of the fillets. Heat the oil in a large nonstick skillet over medium heat. Add the fillets, flesh side down, and cook them for 6 minutes. Flip and cook them another 6 minutes.