Ingredients
- FOR SPICY SUMAC SAUCE
- 2 garlic cloves
- 1 teaspoon crushed red pepper
- 1 teaspoon sumac
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon parsley, finely chopped
- 2 teaspoons salt or to taste
- 4 tablespoons olive oil (extra virgin)
- FOR FISH
- 2 cloves garlic
- Jalapeno pepper (1/2 pepper, preferably red)
- 1 teaspoon capers (brined)
- Salt, pinch
- 2 1/2 to 3 pounds bass fish (whole black sea bass or red snapper, scaled, gutted and gills removed)
- 1 tablespoon olive oil
- Lemon slices (4 circles of sliced lemon)
How to Make
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Step 1: For the spicy Sumac sauce: grind together the garlic, red pepper and sumac into a paste with a mortar and pestle. Whisk in the lemon juice, lemon zest, parsley, salt and olive oil.
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Step 2: When purchasing the whole sea bass or snapper, ask the fishmonger to cut into the backbone to create an extra deep cavity, or carfully do so yourself, being careful not to cut completely through the bone.
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Step 3: Preheat the oven to 425-degrees F.
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Step 4: Grind the garlic, jalapeno, capers or olives and salt into a paste.
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Step 5: Rub the paste in each gash and inside the cavity, making sure to push paste into the cut bone of the cavity so that the flavor spreads into the meat.
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Step 6: Rub the entire fish with olive oil.
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Step 7: Place lemon slices inside the cavity. The cavity should be deep enough so that lemon slices fit completely inside.
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Step 8: Bake on a sheet pan for about 30 minutes. Fish is done when the white meat is flaky.
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Step 9: Gently remove the filets from each side of the fish with two forks, being careful to leave the bones behind.
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Step 10: Pour the Spicy Sumac Sauce over the filets.
We hope you enjoy this recipe!
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