Best 2 Sumac Baked Fish With Saffron Quinoa Recipes

Embark on a culinary journey to the vibrant shores of the Mediterranean and savor the delightful flavors of Sumac Baked Fish with Saffron Quinoa. This delectable dish combines the zesty tang of sumac, a Middle Eastern spice, with the aromatic essence of saffron, creating a symphony of flavors that will tantalize your taste buds. Accompanying this flavorful fish is a fluffy and fragrant Saffron Quinoa, infused with the golden hue and earthy notes of saffron, offering a perfect balance of textures and flavors. Indulge in this wholesome and satisfying meal, where the vibrant colors and rich aromas transport you to the heart of the Mediterranean, leaving you with a lingering desire for more. Additionally, discover a collection of delectable recipes that complement the Sumac Baked Fish with Saffron Quinoa, including a zesty Lemon-Herb Sauce, a refreshing Cucumber-Tomato Salad, and a creamy Avocado-Tahini Dip. These recipes are carefully curated to elevate your culinary experience and provide you with a complete and satisfying meal that showcases the vibrant flavors of the Mediterranean.

Here are our top 2 tried and tested recipes!

WHOLE ROASTED FISH WITH ORANGE, CINNAMON, AND SUMAC

Whole Roasted Fish with Orange, Cinnamon, and Sumac image

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.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Number Of Ingredients 9

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

Steps:

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. 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. 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.

Nutrition Facts : Calories 361, Fat 21 grams, SaturatedFat 3.5 grams, Cholesterol 81 milligrams, Sodium 257 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 37 grams

SUMAC BAKED FISH WITH SAFFRON QUINOA

Sumac Baked Fish With Saffron Quinoa image

Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.

Provided by Najmieh Batmanglij

Categories Dinner Seafood Fish Bass Quinoa Saffron Herb Walnut Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Pescatarian

Yield 4-6 servings

Number Of Ingredients 25

Ingredients

Saffron Quinoa:
3 cups (540g) quinoa
4 cups (950ml) water
2 teaspoons fine sea salt
¼ cup (60 ml) olive oil
¼ teaspoon ground saffron
1 teaspoon ground cardamom
Sumac rub:
2 teaspoons fine sea salt
1 teaspoon freshly ground pepper
1 teaspoon turmeric
¼ cup sumac powder
Fish:
4 fillets of salmon, striped bass, or catfish (each ½ in (1cm) thick; about 2 lb (900g) total weight)
2 tablespoons olive oil combined with 2 tablespoons lime juice
Green sauce topping:
¼ cup (55g) shelled walnuts, roughly chopped
1 cup (85g) basil, fresh, roughly chopped
1 cup (85g) cilantro, fresh, roughly chopped
1 cup (85g) mint, fresh, roughly chopped
2 cloves garlic, peeled and finely chopped
2 tablespoons lime juice
½ teaspoon fine sea salt
½ teaspoon freshly ground pepper
¼ cup (60ml) olive oil

Steps:

For the quinoa:
Wash the quinoa by placing it in a fine-mesh colander and rinsing thoroughly.
Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring.
Fluff the cooked quinoa with a fork and reserve until ready to serve.
For the fish:
In a bowl, mix all the ingredients for the sumac rub and set aside.
Arrange the fish fillets, skin-side down on a rimmed sheet pan lined with parchment paper. Brush both sides with the olive oil and lime juice mixture. Sprinkle the sumac rub all over the fish. Cover with plastic wrap. Keep chilled in the fridge until ready to cook (15 minutes to 1 hour).
Shortly before you are ready to serve, preheat the oven to 450˚F (230˚C). Uncover the sheet pan, place it in the oven and bake for 15 to 20 minutes, until fish is cooked through.
Meanwhile, mix all the ingredients for the green sauce topping and set aside.
Remove the fish from the oven and place 1 tablespoon of the topping on each fillet. Serve with quinoa.