Recipe courtesy of Food Network Kitchen

Whole Roasted Fish with Orange, Cinnamon, and Sumac

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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.
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  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
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Ingredients

Directions

  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.

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