Heat a griddle pan over a medium heat and cook the carrots for 3 minutes on each side, adding the caraway seeds for the last 2 minutes of cooking. Transfer to a bowl and keep warm.
Cook the snapper fillets in the griddle pan for 3 minutes on each side. Meanwhile, juice 1 of the oranges and cut the other into quarters. Cook the orange quarters in the griddle pan until browned.
Add the coriander to the carrots and mix well. Season to taste with salt and pepper and stir in the oil and orange juice. Serve the cooked fish with the carrots and orange wedges. Garnish with extra coriander.