Coat the fish in half of the ground spices and marinate in the refrigerator overnight.
Preheat the oven to 170°C.
Sauté the remaining spices, crushed garlic, and grated onion in 15ml of olive oil until soft.
Add apricots with soaking water, almonds, raisins, honey, saffron, tomatoes, juice, and fish stock to the casserole.
Bring the mixture to a boil and bake in the oven for 60 minutes.
Add the marinated fish after the sauce has cooked for 40 minutes and finish cooking together.
Fry the lemon rind in the remaining 15ml of olive oil and stir in the coriander.
Pour the sauce over the fish and garnish with the lemon and coriander mixture.