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Title: Mahi Ba Somagh (Sumac Roasted Fish)
Categories: Seafood, Herbs, Citrus
Yield: 4 servings

2 lg Branzini or trout (1 1/2 lb
- ea); butterflied, heads &
- tails kept on if desired
1 md Orange
1 md Lime
1 tb Sumac
1/4 ts Ground turmeric
1 tb Extra-virgin olive oil
1 ts Fresh ground black pepper
1 ts Kosher salt
Fresh mint leaves; torn, for
- serving (opt)

Position a rack in the center of the oven and set oven
@ 450-|F/232-|C.

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.

By: Naz Deravian

RECIPE FROM: https://cooking.nytimes.com

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