|Firm fish fillets||1 1⁄4 Pound|
|Cumin seeds||1 Tablespoon|
|Olive oil||3 Tablespoon|
|Lemons||2 , juiced|
|Garlic||2 Clove (10 gm), minced or pressed|
|Cayenne||1⁄4 Teaspoon (Optional)|
|Sliced tomato||1 Large, sliced, each slice cut into quarters|
Preheat the oven to 375Â°.
Rinse and dry the fish fillets and place them in a single layer, skin side down, in an oiled 9 x 12-inch baking pan.
Sprinkle with salt and set aside.
Toast the whole cumin seeds in a dry skillet for a few minutes.
Grind them in a spice grinder or with a mortar and pesde.
In a cup, whisk together the toasted cumin, olive oil, lemon juice, garlic, and optional cayenne.
Layer the quartered tomato slices on top of the fish, evenly pour on the marinade, cover, and bake for about 20 minutes, until the fish is white and flakes easily with a fork.
Serve topped with lemon wedges, and chopped parsley if you like.