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Mahi ba Somagh
marie

Mahi ba Somagh (Sumac-Roasted Fish)

Mahi ba Somagh is a vibrant Middle Eastern–inspired fish dish featuring whole roasted fish dressed with citrus, sumac, and turmeric. Light, fragrant, and deeply flavorful, this recipe highlights flaky fish with tangy brightness and earthy spice—perfect for effortless weeknight meals or elegant entertaining.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Ingredients Method Notes

Ingredients
  

For the Fish & Marinade
  • 2 large whole branzini or trout about 1½ lb each, butterflied
  • 1 medium orange zested and juiced, halves reserved for serving
  • 1 medium lime juiced, halves reserved for serving
  • 1 tbsp sumac
  • ¼ tsp ground turmeric
  • 1 tbsp extra-virgin olive oil
  • 1 tsp freshly ground black pepper
  • 1 tsp kosher salt such as Diamond Crystal
To Garnish
  • fresh mint leaves torn, optional but recommended

Method
 

  1. Preheat the oven to 450°F (230°C) and line a sheet pan with parchment paper.
  2. Pat the fish completely dry and place it butterflied on the prepared pan, flesh side up.
  3. Zest half the orange into a small bowl, then juice it. Juice half the lime into the same bowl.
  4. In another bowl, mix the sumac and turmeric.
  5. Drizzle the fish inside and out with olive oil, then season evenly with salt and black pepper.
  6. Pour the citrus juice and zest mixture over the fish flesh.
  7. Dust the fish generously with the sumac-turmeric mixture and rub gently to coat.
  8. Roast for about 10 minutes, or until the fish is opaque and flakes easily with a fork.
  9. Remove from the oven, garnish with mint and reserved citrus halves, and serve immediately.

Notes

This dish is naturally gluten-free and best enjoyed fresh. Sumac provides the signature tangy flavor; if unavailable, lemon zest with a pinch of paprika can be used as a substitute.