Best 5 Whole Roasted Fish With Orange Cinnamon And Sumac Recipes

Indulge in a culinary journey with our collection of whole roasted fish recipes, where flavors dance in perfect harmony. From the zesty and aromatic Orange-Cinnamon Roasted Fish to the vibrant Sumac-Crusted Baked Fish, each dish promises a unique taste experience. Prepare to tantalize your taste buds with these delectable creations, perfect for any occasion. Dive into the culinary depths of our recipes and embark on a delightful adventure of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

WHOLE ROASTED FISH WITH ORANGE, CINNAMON AND SUMAC

Whole Roasted Fish with Orange, Cinnamon and Sumac image

A marinade of orange juice, garlic, cinnamon and sumac bathe a whole fish and flavor it while it roasts.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 9

Ingredients

One 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
6 tablespoons orange juice
2 cloves garlic, minced
2 tablespoons dried sumac, plus more for sprinkling
1/2 teaspoon ground cinnamon
Cooked saffron rice, for serving

Steps:

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.
Lay the orange slices over the fish and brush lightly with oil. Whisk the oil, orange juice, garlic, sumac and cinnamon in a small bowl. 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.
Serve the fish on a large platter and pour the pan juices over the top. Sprinkle more sumac over the fish and serve with saffron rice.

MAHI BA SOMAGH (SUMAC ROASTED FISH)

Mahi ba Somagh (Sumac Roasted Fish) image

This flavorful and bright preparation of mahi, which means fish in Persian (not to be confused with mahi-mahi), comes together quickly. In keeping with the sour-leaning Iranian palate, a generous sprinkling of tart sumac and a drizzle of fragrant orange and lime juices coat butterflied whole fish. If your sumac has been languishing in the back of the spice drawer for some time, get a new jar. Over time, sumac loses its fragrance and punchy flavor and becomes bitter and bland. The key to successfully roasting the fish is to remove excess moisture by patting them dry with paper towels. Serve with a side of rice with tahdig, plain steamed rice or oven-baked fries and a simple salad.

Provided by Naz Deravian

Categories dinner, easy, quick, weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 large branzini or trout (about 1 1/2 pounds each), butterflied, heads and tails kept on if desired (see Tip)
1 medium orange
1 medium lime
1 tablespoon sumac
1/4 teaspoon ground turmeric
1 tablespoon extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt (Diamond Crystal)
Fresh mint leaves, torn, for serving (optional)

Steps:

Position a rack in the center of the oven and heat oven to 450 degrees. Line a sheet pan with parchment paper. Use paper towels to gently pat the fish dry inside and out, and place the fish on the prepared pan.
Zest half of the orange directly into a small bowl, then squeeze in the juice from that half (about 3 tablespoons) and the juice from half of the lime (just under 1 tablespoon). Slice the remaining orange and lime halves and set aside for serving. In another small bowl, combine the sumac and turmeric.
Drizzle the fish with the olive oil inside and out. Open the fish up like books and evenly sprinkle with the pepper and salt. (If using fine salt or coarse kosher salt, use 3/4 teaspoon.) Arrange the open fish in a single layer, angling and overlapping slightly if needed to fit. Drizzle on the citrus mixture and then dust with the sumac mixture to cover most of the flesh.
Roast the fish until flaky and cooked through, about 10 minutes. Garnish with the reserved orange slices, lime slices and fresh mint, and serve.

ROASTED FISH WITH LEMON, SESAME AND HERB BREADCRUMBS

Roasted Fish With Lemon, Sesame and Herb Breadcrumbs image

Trout is an ideal weeknight dinner because its thin fillets cook in minutes. All it really needs is some butter and lemon, but an herb-panko mixture adds freshness and crunch. The breadcrumb mixture is inspired by za'atar, a spice blend that includes sesame seeds, dried herbs and tart-citrusy sumac. Using fresh thyme and oregano instead of dried herbs, and lemon zest in place of dried sumac yields a brighter final dish. If you want to use dried za'atar, swap in 3 tablespoons of the blend for the first four ingredients. Serve the fish alongside rice, a green salad, boiled potatoes or braised chickpeas. The fish roasts in about the same time as string beans, broccolini or snap peas would, so you can also roast vegetables on a second baking sheet while the fish cooks.

Provided by Ali Slagle

Categories dinner, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons toasted sesame seeds
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves, coarsely chopped
2 teaspoons lemon zest, lemon cut into wedges for serving
Kosher salt and black pepper
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted
4 (4 to 6-ounce) trout fillets or 2 whole butterflied trout

Steps:

Heat the oven to 450 degrees. In a medium bowl, combine the sesame seeds, thyme, oregano, lemon zest, 3/4 teaspoon salt and a few grinds of pepper. Rub the mixture between your fingers until the herbs are bruised and fragrant. Stir in the bread crumbs and butter until combined.
Season the trout with salt and pepper and place on a parchment-lined baking sheet, skin-side down. Spoon the bread crumbs evenly over the fish and bake until the fish is opaque and the bread crumbs are golden, 10 to 12 minutes. Serve with lemon wedges alongside.

SUMAC-ROASTED SNAPPER WITH LIME YOGURT

Sumac-Roasted Snapper With Lime Yogurt image

This whole roasted fish recipe is the perfect place to put the trinity of sumac, lime, and yogurt to work.

Provided by Eden Grinshpan

Yield Serves 4

Number Of Ingredients 13

Ingredients

1 whole red snapper, cleaned
2 tablespoons sumac
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
2 garlic cloves, thinly sliced
2 tablespoons extra-virgin olive oil
1 cup whole-milk Greek yogurt
Grated zest and juice of 1 lime
½ teaspoon kosher salt
1 garlic clove, grated
Chopped fresh mint
Juice of 1 lime
2 limes, cut into wedges

Steps:

Preheat the oven to 425°F.
Carefully use a sharp knife to score each side of the fish, making 5 or 6 incisions into the skin and flesh of the fish (this will help even more flavor seep in to the flesh). Season inside and out with the sumac, salt, and pepper. Really pack on the sumac! Place the fish on a baking sheet. Stuff with the sliced garlic and drizzle the olive oil all over. Roast until the eyes have popped and the flesh is firm to the touch, about 20 minutes.
In a medium bowl, stir together the yogurt, lime zest, lime juice, salt, and grated garlic.
Place the roasted fish on a serving platter and scatter mint over the top. Squeeze the lime juice over the fish and serve the yogurt and lime wedges on the side.

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.

Tips:

Choose the right fish: A whole fish that is 3 to 4 pounds is ideal for this recipe. Look for a fish that is fresh and has bright, clear eyes.
Prepare the fish: Rinse the fish inside and out and pat it dry with paper towels. Score the fish on both sides to help the marinade penetrate.
Make the marinade: Combine the orange juice, olive oil, cinnamon, sumac, salt, and pepper in a bowl. Whisk to blend.
Marinate the fish: Place the fish in a shallow dish and pour the marinade over it. Cover the dish and refrigerate for at least 30 minutes, or up to overnight.
Roast the fish: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the fish on the prepared baking sheet and roast for 20-25 minutes, or until the fish is cooked through.
Serve the fish: Garnish the fish with fresh orange slices and parsley. Serve with roasted vegetables or a salad.

Conclusion:

This whole roasted fish with orange, cinnamon, and sumac is a delicious and easy-to-make dish. The marinade infuses the fish with flavor, and the roasting process creates a crispy skin and flaky flesh. This dish is perfect for a special occasion or a weeknight meal.