Preparation
Preheat oven to 400 degrees F. In a skillet over medium heat, roast cumin and coriander seeds and pepper flakes for 2-3 minutes until fragrant. Remove from heat; grind spices in a spice grinder or with a mortar and pestle. Rub spice mix on the fillets. Let stand 10 minutes. In a small bowl, toss together the garlic, onion, tomatoes, raisins and pine nuts. Spoon 1/2 of this vegetable mixture into a greased flat ovenproof dish; place fillets on the vegetable layer. Top the fillets with remaining 1/2 of the vegetable mixture. Pour fish stock or clam juice over fillets. Bake for 20-30 minutes until fillets are cooked through. Garnish with parsley.

Yield
4 servings

Nutritional Value Per Serving
Calories 316, Calories From Fat 81, Total Fat 9g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 63mg, Total Carbohydrates 20g, Protein 39g, Omega 3 Fatty Acid 0.07g