Whole Roasted Fish with Orange, Cinnamon and Sumac

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One 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

6 tablespoons orange juice

2 cloves garlic, minced

2 tablespoons dried sumac, plus more for sprinkling

1/2 teaspoon ground cinnamon

Cooked saffron rice, for serving