American Red Snapper with Carrot Confit and Cumin

This dish is all about the carrot confit and the resulting broth, olive oil flavored with orange and cumin. It would work well with any white mild fish, but I love snapper and I cook it so that its skin is crisp. To do this I score the skin so that the fillet doesn’t buckle in the pan and the skin stays flat against it. I also like to smear a little crème fraîche on the skin. Some people flour it but I like to keep the skin visible and the crème fraîche adds a layer of fat that helps cook t