Serves 4
60 min
Whole Roasted Fish with Orange, Cinnamon and Sumac
Recipe GLPR18ab11412fa888
A vibrant Mediterranean-inspired dish featuring a whole sea bass roasted with bright citrus, warm spices, and tangy sumac. The fish is baked until tender and opaque, surrounded by caramelized orange slices, then finished with a drizzle of aromatic pan juices and an extra sprinkle of sumac. Serve alongside fluffy saffron rice for an elegant, naturally gluten-free meal.
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Ingredients
1 whole fish (2 pounds) One 2-pound whole sea bass, cleaned, gutted, and fins trimmed
1 tablespoon plus more to taste Kosher salt
5 tablespoons, plus more for brushing Olive oil
2 whole Oranges, sliced into 1/8-inch-thick rounds
6 tablespoons Fresh orange juice
2 cloves Garlic cloves, minced
2 tablespoons, plus more for sprinkling Dried sumac
½ teaspoon Ground cinnamon
Cooked saffron rice, for serving
Directions
Preheat your oven to 400°F. Rinse the whole fish thoroughly under cold running water and pat it completely dry with paper towels. Rub the interior cavity and exterior of the fish generously with kosher salt. Place the prepared fish on an oiled baking dish, positioning it so it lies flat.
Arrange the orange slices in a single layer over and around the fish. Lightly brush the orange slices with olive oil to prevent them from drying out. In a small bowl, whisk together the remaining 5 tablespoons of olive oil, orange juice, minced garlic, dried sumac, and ground cinnamon until well combined.
Pour half of the aromatic oil mixture over the fish and oranges. Transfer the baking dish to the preheated oven and bake for 30 to 40 minutes. The fish is done when the flesh is opaque and flakes easily when tested with a fork at the thickest part, and the internal temperature reaches 145°F.
During the last 10 minutes of cooking, drizzle the remaining marinade over the fish in two to three batches, spooning it over the top to baste and infuse the fish with additional flavor.
Remove the fish from the oven and carefully transfer it to a large serving platter, along with the caramelized orange slices. Pour all the pan juices over the top of the fish. Sprinkle with additional dried sumac to enhance the presentation and flavor.
Serve the roasted fish family-style on the platter, accompanied by fluffy saffron rice on the side.
