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To make things easy, ask your fishmonger to gut and scale the fish for you. And be sure to remove any excess moisture from the fish. Patting them dry with paper towels is the key to a tender, succulent dish worthy of celebration, especially when served with tahdig, steamed rice or a simple salad. Position a rack in the center of the oven and heat oven to 230C. Line a baking tray with parchment paper. Use paper towels to gently pat the fish dry inside and out, and place the fish on the prepared pan. 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. 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.
Tip: Ask the fishmonger at the seafood counter to gut, scale and butterfly the fish for you. I would like to be emailed about offers, events and updates from The Independent. You can opt-out at any time by signing in to your account to manage your preferences. Each email has a link to unsubscribe. This site is protected by reCAPTCHA and the Google Privacy policy and Terms of service apply. Qatar Airways packages with this Booking.
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