Whole Roasted Fish with Orange, Cinnamon, and Sumac

Name: Whole Roasted Fish with Orange, Cinnamon, and Sumac
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1 (2-pound) whole sea bass, cleaned and gutted with 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 fresh orange juice; 2 tablespoons dried sumac, plus more for sprinkling; 1/2 teaspoon ground cinnamon; Cooked saffron rice, for serving

Recipe GLPR104e0eb9896e9e

Middle Eastern

Main Course

60 min

297 cal

Servings: 6

Oven

SNAP eligible

A Mediterranean-inspired whole roasted fish featuring a two-pound sea bass infused with bright citrus, warm spices, and tangy sumac. The fish is roasted until tender and flaky, topped with caramelized orange slices and basted with an aromatic olive oil marinade. Serves beautifully on a platter with saffron rice and a final flourish of sumac.

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Ingredients

1 (2-pound) whole sea bass, cleaned and gutted with 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 fresh orange juice

2 tablespoons dried sumac, plus more for sprinkling

1/2 teaspoon ground cinnamon

Cooked saffron rice, for serving

Directions

Preheat your oven to 400 degrees Fahrenheit. Rinse the whole sea bass under cold running water and thoroughly pat it dry with paper towels. Generously rub the entire fish—inside the cavity and outside—with kosher salt. Place the seasoned fish on a lightly oiled baking dish or large roasting pan.
Arrange the orange slices in a single layer over and around the fish, then lightly brush them with additional olive oil. In a small bowl, whisk together the 5 tablespoons of olive oil, minced garlic, orange juice, 2 tablespoons of dried sumac, and ground cinnamon until well combined. Carefully pour half of this aromatic mixture over the fish.
Place the baking dish in the preheated oven and roast for 30 to 40 minutes, until the fish is fully cooked and opaque throughout when tested at the thickest part. During cooking, baste the fish 2 to 3 times with approximately 1 tablespoon of the remaining marinade mixture to keep it moist and flavorful.
Transfer the whole roasted fish to a large serving platter, pouring all the pan juices—including any caramelized orange slices and accumulated drippings—over the top. Generously sprinkle additional dried sumac over the fish and across the platter for a vibrant finish and tangy flavor accent.
Serve the roasted fish hot, alongside the cooked saffron rice, allowing each diner to portion their own pieces while enjoying the bright citrus and spice-infused pan juices.

Comments

Grocery List Plus Editorial Staff3.75

Sumac and saffron rice force stops at specialty markets—neither Harris Teeter, Food Lion, Publix, Walmart, ALDI, nor Kroger banners stock these reliably—but the core fish, citrus, and spice kit runs $18–22 total, about $3–3.50 per serving for a 6-ounce fillet. The stated 60 minutes ignores filleting or butchering time; plan 75 minutes if you're breaking down the fish yourself. This is a hands-off braise once assembled, rewarms well, and feeds a family without fussiness, though sumac's tangy punch and saffron's floral cost mean it's more company dinner than weeknight rout. The dish lands well in North Carolina, where coastal availability makes sea bass a realistic choice, but the spice profile and specialty ingredients mark it as intentional cooking.