Snapper Escabeche with Marinated Peppers

Heat a large nonstick skillet over medium. Add cumin, coriander, and caraway seeds; cook, stirring often, until lightly toasted and fragrant, about 3 minutes. Transfer toasted seeds to a small bowl; cool 10 minutes. Transfer cooled seeds to a small ziplock plastic bag, and crush with the bottom of a skillet. Stir together flour, 2 teaspoons of the salt, and 2 tablespoons of the crushed seed mixture in a shallow dish. (Set aside remaining 1 teaspoon crushed seed mixture.) Dredge snapper in flour mixture.

Add ½ cup of the oil to skillet; heat over medium-high. Add snapper; cook until lightly browned and snapper flakes with a fork, 4 to 5 minutes per side. Transfer snapper to a serving platter.

Add remaining 1/2 cup oil to skillet; heat over medium-high. Add mini peppers, onion, garlic, bay leaf, and reserved 1 teaspoon crushed seed mixture; cook, stirring often, until onion is just softened, about 6 minutes. Remove from heat; stir in vinegar, sugar, and remaining 2 teaspoons salt. Pour mixture over snapper. Sprinkle with parsley, and serve immediately.