Last Updated on April 6, 2022
Whenever I think of mom’s baked sumac fish my mouth waters! It sure teases the tongue with a barrage of complex flavors from earthy spices like Oregano/Thyme, Sumac and garlic along with green and red peppers.
Mom has been baking this fish for a long time yet she doesn’t have a consistent official name for it. For convenience, she calls it baked fish with sumac at times, or baked fish in zaatar (thyme) at other times. It is however one of the tastiest seafood dishes I’ve ever had. The Oregano baked fish is fairly simple to make: pick a fresh fish along the lines of Red Snapper, rub it with ground thyme or oregano, stuff it with garlic and lemons and bake it gently. Once cooked, let cool a bit then pull fish meat, cover with a chunky paste of sumac, thyme, garlic, lemon juice and peppers, bake again then indulge.
For best results, use a fresh fish and high quality Sumac spice (should be bright in color, dark means old) and serve immediately after baking. This dish can also be consumed cold. My mouth is watering again!
Tangy Sumac and Oregano Baked Fish Recipe
- 3 lbs fish filets of Red Snapper or Cod
- 1 green pepper finely chopped
- 1 red pepper finely chopped
- 1 head garlic crushed
- 1/2 cup lemon juice
- 7 teaspoons oregano dried powder
- 2 teaspoons dried cilantro flakes
- 7 teaspoons sumac
- 5 teaspoons olive oil
- 1 teaspoon salt
- Place the fish in a baking tray, rub with a bit of salt and with about 2 teaspoons of ground thyme or oregano, place cut lemons on top and bake for 20 minutes at 350F.
- Finely chop the green and red peppers into small cubes and set aside.
- Mix the crushed garlic with the lemon juice, ground thyme or oregano, dried cilantro leaves, sumac, olive oil and salt. This should yield a red paste that you would then mix with the chopped peppers.
- Once the fish is baked, pull from oven, spread the paste on top until it's fully covered. Then bake again for 10 minutes at 350F.
- Serve hot or cold with a side of Fattoush or your preferred salad.