Red Snapper With Carrot Confit And Baked Lemon

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1 cup fresh orange juice

1/2 cup extra-virgin olive oil

1 teaspoon finely grated orange zest

1 teaspoon cumin seeds

1 teaspoon minced garlic


1 pound medium carrots

1 teaspoon fresh lemon juice

2 lemons, ends removed and halved crosswise

4 teaspoons sugar

Four 6-ounce red snapper fillets, skin on

Freshly ground pepper

2 tablespoons coarsely chopped cilantro, for garnish

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