How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Whole Roasted Fish with Orange, Cinnamon, and Sumac?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Whole Roasted Fish with Orange, Cinnamon, and Sumac suitable as seafood?

Yes, Whole Roasted Fish with Orange, Cinnamon, and Sumac falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Whole Roasted Fish with Orange, Cinnamon, and Sumac?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Roasted Fish with Orange, Cinnamon, and Sumac Recipe

Name: Whole Roasted Fish with Orange, Cinnamon, and Sumac
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Whole Roasted Fish with Orange, Cinnamon, and Sumac – a delicious recipe with bass, Kosher salt, olive oil, oranges, garlic, orange juice. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
204 kcal
Category
Seafood

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Whole Roasted Fish with Orange, Cinnamon, and Sumac

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