Whole Roasted Fish with Orange, Cinnamon, and Sumac (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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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.] Ingredients:
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 |
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.
4. Calories: 361
5. Total Fat: 21 grams
6. Saturated Fat: 3.5 grams
7. Total Carbohydrates: 5 grams
8. Protein: 37 grams
9. Sodium: 257 milligrams
10. Cholesterol: 81 milligrams
11. Fiber: 1 gram
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