Preheat oven to 350F. Heat olive oil in a heavy skillet. Add garlic and let it sizzle a minute. Add cayenne, cumin, coriander and salt, stirring for a few minutes, being careful not to burn. Add bread crumbs and stir so they are coated with spices and oil. Continue to stir until the crumbs are golden and crisp. Add chopped basil and stir for another minute, then remove from heat. Rinse fish fillets in cold water, pat dry with paper towels and place them, skin side down, in an oiled baking dish. Spread the chopped tomatoes evenly over the fish. Sprinkle on the garlic, parsley, and then the lemon juice, and add a little salt and pepper. Top with bread crumbs, completely covering fish. Bake, uncovered for about 20 minutes, until the fish flakes easily with a fork. Garnish with lemon wedges.