ROASTED HADDOCK FILLETS WITH SESAME SAUCE

1/2 cup sesame seeds, toasted*
2 tablespoons lemon juice
1/2 cup olive oil
1/4 teaspoon cayenne pepper
2 cloves garlic, peeled
1 medium onion (5 to 6 ounces), peeled and quartered
1/2 cup cilantro leaves
Salt and fresh-ground black pepper, to taste
1 to 1 1/2 pounds haddock fillets
1 lemon, quartered

Preheat oven to 450 degrees F.

Place all but 2 tablespoons sesame seeds in a food processor fitted with the metal blade. Add the lemon juice and process 15 seconds. Add olive oil, cayenne, garlic, onions and half the cilantro; process until smooth. Season with salt and pepper.

Brush a baking pan with a bit of oil and lay the fillets on it. Salt and pepper the fillets, then spread them with the sesame paste.

Bake 10 minutes until the blade of a knife pierces fillets easily. Garnish fish with reserved sesame seeds and cilantro and with lemon quarters. Serve immediately.

*TO TOAST SESAME SEEDS:
Place them in a medium-size saute pan and cook over medium heat, shaking the pan occasionally, until they darken and begin to pop. (This will take about 2 to 3 minutes. Watch carefully. They can burn quickly.)

Makes 4 servings
Adapted by Betty Rosbottom of Tribune Media Services, a division of Tribune Co. from Fish by Mark Bittman (Macmillan, 1994)