Tunisian Snapper

• 1/2 teaspoon cumin seed
• 1/2 teaspoon coriander seed
• 1/2 teaspoon dried hot pepper flakes
• 1/2 teaspoon caraway seed
• 1 1/2 lbs red snapper fillets
• 3 garlic cloves, thinly sliced
• 1 medium onion, thinly sliced
• 1 large tomatoes, fresh
• parsley (to garnish)
• 1 cup fish stock (or bottled clam juice)

1. Heat skillet over medium heat.
2. Add seeds and flakes. Roast for 2-3 minutes until fragrant.
3. Grind spices in a spice grinder or use a mortar and pestle and spread spices on the snapper fillets. Let stand 10 minutes.
4. Spray an ovenproof dish large enough to fit all the fish in one layer.
5. Add 1/2 garlic, onions and tomato.
6. Add fish.
7. Add remaining garlic, and onions. Pour over fish stock or clam juice over fish.
8. Bake in a preheated 400 degree for 20-30 minutes, depending on the thickness of the snapper fillets.

cumin, coriander seed, pepper, caraway seed, red snapper, garlic, onion, tomatoes, parsley, fish stock

Taken from www.food.com/recipe/tunisian-snapper-206918 (may not work)