Name: Sumac Roasted Fish (Mahi ba Somagh)
Yield: 4
Ingredients: 2 large branzino filets (from a 2-3 pound fish), scales and bones removed and skin scored; 1 navel orange; 1 lime; 1 tsp sumac; 1 tsp Curcumade blend; Fine sea salt to taste; Olive oil; 2 Tbsp chopped cilantro; 2 Tbsp mint leaves, torn bite size; 2 scallions sliced thinly; 2 Tbsp toasted almond slices

As we learn more about Nowruz (Persian New Year), Emily (who works with Lior for culinary publications) was sharing her experience from celebrating with her Iranian boyfriend. Every year they make a version of the classic Mahi ba Somagh as handed down from his mother, like so many endearing dishes we know and love. Sometimes these special dishes are kept special by featuring them once a year (like whole roasted turkey). I think I’m going to keep this one at my fingertips any time the ingredients are available – and so should you.

Sumac Roasted Fish (Mahi ba Somagh)

Rated 4.3 stars by 14 readers

Author

Helen Park

Servings/Yield

Image of Sumac Roasted Fish (Mahi ba Somagh)

Ingredients

2 large branzino filets (from a 2-3 pound fish), scales and bones removed and skin scored
1 navel orange
1 lime
1 tsp sumac
1 tsp Curcumade blend
Fine sea salt to taste
Olive oil
2 Tbsp chopped cilantro
2 Tbsp mint leaves, torn bite size
2 scallions sliced thinly
2 Tbsp toasted almond slices

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Directions

Preheat the broiler to high.
Slice half of the orange paper thin and juice the other half. Slice half of the lime paper thin and juice the other half as well, combining the juices.
Arrange the slices of citrus in a broiler safe dish or tray.
Mix the sumac and Circumade together and season the fresh side of the filet.
Season both sides with fine sea salt to taste and place them on top of the citrus slices.
Brush the skin side with olive oil and place the dish under the broiler for 12-15 minutes or until the skin is crispy, the fish is cooked, and the citrus slices are tender.
Remove from the broiler and finish with the citrus juice, fresh herbs, scallions, and toasted almond slices.

Recipe Note

Recipe Notes

This dish also works with trout, that’s what many families use. I prefer branzino for the larger meatier filets, and crispier skin.

Variations and Ideas

Feel free to switch up the spices and citrus. I also like this dish seasoned with Riviera Herbs and lined with lemon slices. I also love Massalis in the dish with any kind of citrus.

Check out our other Nowruz menu items to plan for:

Crispy Persian Vegetable Rice
Khoresh-e Ghormeh Sabzi
Bean, Herb, & Noodle Soup (Ash-e Reshteh)
Persian Vegetable Frittata (Kuku Sibzamini)
Tahdig
Persian Rice Cookies (Nan-e Berenji)

Questions? Contact helen@laboiteny.com