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1
Preheat the oven to 450.
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2
In a medium skillet, combine the orange juice with 1/4 cup of the olive oil, the orange zest, cumin seeds, garlic and a generous pinch of salt and simmer over moderate heat for 3 minutes.
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3
Reduce the heat to low and add the carrots, then cover and cook until the carrots are very tender but still hold their shape, about 45 minutes.
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4
Transfer the carrots to a plate and keep warm.
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5
Increase the heat to high and simmer the sauce until reduced to a syrupy glaze, about 3 minutes.
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6
Remove the skillet from the heat and stir the lemon juice and 1 tablespoon of olive oil into the orange sauce.
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7
Stand the lemon halves on their ends in a small ovenproof dish.
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8
Sprinkle each lemon half with 1 teaspoon of sugar and bake for about 20 minutes, or until the sugar is melted and the lemon pulp is soft.
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9
Remove the dish from the oven and cover the lemons with foil to keep them warm.
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10
Increase the oven temperature to 500.
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11
Season the snapper fillets with salt and pepper.
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12
Heat the remaining 3 tablespoons of olive oil in a large nonstick ovenproof skillet.
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13
Add the snapper fillets, skin side down, and cook over high heat until browned on the bottom, about 2 minutes.
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14
Transfer the skillet to the oven and roast the fillets for 6 to 8 minutes, or until they are opaque.
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15
Arrange the snapper fillets, skin side up, on plates with the carrots alongside.
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16
Drizzle the orange sauce on the fish and garnish with the coarsely chopped cilantro and baked lemon halves.
