Whole Roasted Fish with Orange, Cinnamon, and Sumac

The warm flavors of cinnamon and orange get a sour kick from dried sumac, traditionally used in Persian cuisine instead of lemon juice to[ garnish fish. The thinly sliced oranges give the fish an elegant, rustic appearance.]

Total Time:
1 hr
20 min
40 min
  • 1 (2-pound) sea bass, cleaned and gutted, fins trimmed
  • Kosher salt
  • 5 tablespoons olive oil, plus more for brushing
  • 2 oranges, sliced into 1/8-inch thick rounds
  • 2 cloves garlic, minced
  • 6 tablespoons orange juice
  • 2 tablespoons dried sumac, plus more for sprinkling
  • 1/2 teaspoon ground cinnamon
  • Cooked saffron rice, for serving
  • 1. Preheat the oven to 400 degrees F. Rinse the fish under cold water and pat dry. Rub inside and out with 1 tablespoon salt. Lay the fish on an oiled baking dish.

  • 2. Lay the orange slices over the fish and brush lightly with oil. In a small bowl, whisk together 5 tablespoons olive oil, the garlic, orange juice, sumac, and cinnamon. Pour half over the fish. Bake until the fish is opaque inside, 30 to 40 minutes, drizzling a tablespoon of the remaining marinade over the fish a few times during cooking.

  • 3. Serve the fish on a large platter and pour the pan juices over the top. Sprinkle more sumac over the fish and the platter and serve with saffron rice.

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  • Calories: 361

  • Total Fat: 21 grams

  • Saturated Fat: 3.5 grams

  • Total Carbohydrates: 5 grams

  • Protein: 37 grams

  • Sodium: 257 milligrams

  • Cholesterol: 81 milligrams

  • Fiber: 1 gram

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