Serves 6
60 min
Whole Roasted Fish with Orange, Cinnamon, and Sumac
Recipe GLPR104e0eb9896e9e
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.
