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In a small bowl or jar with a lid, blend the spices together.
Coat the fish fillets with some of the spice mixture, and allow to sit at room temperature for no longer than 30 min.
Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 min. per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.
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