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By Craig Claiborne
Preheat oven to moderate (350°F.).
Put all ingredients except the fish fillets, oil and cuminseeds through a food mill, or blend in an electric blender at high speed for two minutes.
Cut the fish fillets into halves. Roll each half and arrange in a shallow baking dish.
Combine the oil and cuminseeds in a skillet and heat until dark brown. Add the blended ingredients and brown, stirring constantly. Pour the mixture over the fish and bake for thirty minutes.
© 1966 Craig Claiborne estate. All rights reserved.