Whole Roasted Fish with Orange, Cinnamon, and Sumac

• 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

1. 1.
2. Preheat the oven to 400 degrees F. Rinse the fish under cold water and pat dry.
3. Rub inside and out with 1 tablespoon salt.
4. Lay the fish on an oiled baking dish.
5. 2.
6. Lay the orange slices over the fish and brush lightly with oil.
7. In a small bowl, whisk together 5 tablespoons olive oil, the garlic, orange juice, sumac, and cinnamon.
8. Pour half over the fish.
9. 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.
10. 3.
11. Serve the fish on a large platter and pour the pan juices over the top.
12. Sprinkle more sumac over the fish and the platter and serve with saffron rice.
13. Calories: 361
14. Total Fat: 21 grams
15. Saturated Fat: 3.5 grams
16. Total Carbohydrates: 5 grams
17. Protein: 37 grams
18. Sodium: 257 milligrams
19. Cholesterol: 81 milligrams
20. Fiber: 1 gram

bass, kosher salt, olive oil, oranges, garlic, orange juice, ground cinnamon, saffron rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/whole-roasted-fish-with-orange-cinnamon-and-sumac-recipe.html (may not work)