Sauce for Red Snapper or Sea Bream

Original Recipe:
Ius in pisce rubellione: piper, ligusticum, careum, serpyllum, apii semen, cepam siccam, vinum, passum, acetum, liquamen, oleum. amulo obligas.

Translation: by Joseph Dommers Vehling
Season for Redsnapper
Pepper, Lovage, Carraway, Wild Thyme, Celery Seed, Dry Onions, Wine, Raisin Wine, Vinegar, Broth and Oil; bind with Roux.

My Interpretation:

8 Red Snapper or Sea Bream filets	¼ tsp. pepper
½ cup red wine	1 Tbsp. fresh lovage, finely chopped
½ cup passum (see Passum - Raisin Wine)	¼ tsp. caraway seeds
1 Tbsp. vinegar	¼ tsp. celery seeds
1 Tbsp. liquamen (see Liquamen - Fish Sauce)	1 Tbsp. dried onion
1 Tbsp. olive oil	1 Tbsp. wheat starch

Broil fish filets. Meanwhile, in a saucepan combine in wine, passum, liquamen, vinegar, pepper, olive oil, pepper, lovage, caraway seeds, celery seeds and dried onion. Bring liquid to a simmer, and wheat starch and let simmer until thickened. Pour sauce over fish filets.

Notes:

Vehling translates "amulo obligas" to mean "bind with Roux". However, "amulo" translates to "starch". I have chosen to interpret this as starch, using wheat starch in this recipe. Corn Starch should give the same result to the dish.

Sources:

APICIUS: The Romas Cookery Book translated by Barbara Flower and Elisabeth Rosenbaum, Peter Nevill Limited
APICIUS: Cookery and Dining in Inperial Rome translated by Joseph Dommers Vehling, Dover Publications, Inc
De Re Coquinaria: Librorvm X Qvi Dicvntvr De Re Coqvinaria, Apicius , edited by Cesare Giarratano & Friedrich Vollmer, The Project Gutenberg EBook of De Re Coquinaria