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1
Preheat oven to 450F.
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2
In a small dry heavy skillet, toast seeds over moderate heat, shaking skillet, until fragrant, being careful not to burn them, and cool.
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3
Brush an ovenproof skillet large enough to hold red snapper fillets in one layer with 3 tablespoons oil and cook onion over moderate heat, stirring, 5 minutes, or until softened and slightly golden.
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4
Stir in seeds, cinnamon, and garlic and cook, stirring, 1 minute.
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5
Add tomatoes and zest and cook, stirring, 5 minutes or until tomatoes are slightly softened.
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6
Stir in wine and cook, stirring, until most of liquid is evaporated.
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7
Remove pan from heat and stir in orange juice, parsley, and salt and pepper to taste.
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8
Pat fillets dry and season with salt and pepper.
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9
Trim ends of zucchini and with a mandoline or other hand-held slicing device, slice zucchini lengthwise into about twenty-eight 1/8-inch-thick strips.
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10
On a work surface, arrange fillets in one layer and place about 7 zucchini strips crosswise on top of each fillet, overlapping them slightly and leaving ends of fillet exposed.
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11
Carefully tuck ends of zucchini strips under each fillet and with a long spatula, transfer zucchini-wrapped fillets, zucchini strip ends down, to tomato sauce (fillets should be in one layer).
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12
Brush tops of fillets with remaining tablespoon oil and bake fillets in skillet in middle of oven 15 to 20 minutes, or until just cooked through.
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13
Discard zest and divide fillets and sauce among 4 plates.
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14
Garnish fillets with parsley.
