Sumac

**Roasted Sea Bass with Fennel and Sumac** A simple yet elegant dish that showcases the delicate flavor of sea bass. The fennel is roasted until tender and caramelized, and the sumac adds a bright, tangy note. This dish is perfect for a weeknight meal or a special occasion.

This recipe has its roots in the ancient Mediterranean region, where sumac has been used as a spice for centuries. The people of this region roasted fennel and fish side by side, initially in wood-fired ovens. The wood used was olive wood, which imparted a subtle smokiness to the dish. Eventually, lime was subbed out for lemon, as limes weren’t readily available in many regions of the Mediterranean.

Prep time: 15 | Cook time: 35 | Serves: 4

Ingredients

• Sea bass
• Fennel
• Olive oil
• Lemon juice
• Sumac
• Salt
• Pepper

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Cut the fennel into 1-inch pieces.
3. Toss the fennel with olive oil, lemon juice, sumac, salt, and pepper.
4. Spread the fennel on a baking sheet and roast for 20 minutes, or until tender.
5. Place the sea bass on a baking sheet lined with parchment paper.
6. Season the sea bass with salt and pepper.
7. Roast the sea bass for 15 minutes, or until cooked through.
8. Serve the sea bass with the roasted fennel.

Why It Works

• Roasting the fennel brings out its natural sweetness and caramelizes it slightly, creating a delicious contrast to the flaky fish.
• The sumac adds a bright, tangy note that complements the richness of the sea bass.
• The salt and pepper help to enhance the flavor of the fish and fennel.