Whole Roasted Fish with Orange, Cinnamon and Sumac

A marinade of orange juice, garlic, cinnamon and sumac bathe a whole fish and flavor it while it roasts.
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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 4 servings
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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


  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. Whisk the oil, orange juice, garlic, sumac and cinnamon in a small bowl. 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 serve with saffron rice.

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