Spiced Snapper Tunisian

Preheat oven to 400° F. In a skillet over medium heat, roast cumin seeds, coriander seeds, pepper flakes and caraway seeds for 2-3 minutes until fragrant. Remove from heat; grind spices in a spice grinder or use a mortar and pestle.

Rub spice mix on the snapper filets. Let stand 10 minutes.

In a small bowl, toss together the garlic, onion, tomatoes, raisins and pine nuts. Spoon ½ of this mixture into a greased flat ovenproof dish. Place filets on top the vegetables in one layer. Top filets with remaining ½ of the vegetable mixture. Pour fish stock/clam juice over fish.

Bake for 20-30 minutes until filets are cooked through. Serve with parsley garnish.