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.
Save Recipe
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
Share This Recipe


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. 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. 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. 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.