Roasted Black Bass with Orange-Flower Water

Ingredients

• •3 tablespoons olive oil, plus more
• •¾ teaspoon finely ground saffron threads
• •1 tablespoon orange-flower water
• •1 large shallot
• •2 whole green garlic
• •1½ cups parsley
• •¾ cup tarragon
• •½ cup cilantro
• •½ cup mint
• •½ teaspoon ground turmeric
• •2 whole serrano chiles
• •2 teaspoons lemon zest
• •to taste kosher salt and pepper
• •4 whole black bass or branzino
• •4 whole limes
• •1 piece mortar and pestle

Cooking Instructions

1. 1.

   Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment paper and lightly brush parchment with oil. Dissolve saffron in orange-flower water and 3 Tbsp. hot water in a small bowl.

   5 min

2. 2.

   Heat 3 Tbsp. oil in a large skillet over medium. Cook shallot and green garlic, stirring often, until shallot is soft, about 3 minutes. Add parsley, tarragon, cilantro, mint, and turmeric and cook, stirring often, until herbs darken slightly, about 2 minutes. Remove from heat and stir in chiles and lemon zest; season with salt and pepper.

   8 min

3. 3.

   Divide fish between prepared baking sheets. Open up and brush half of saffron mixture over flesh; season with salt. Stuff with shallot mixture; tie closed with kitchen twine, spacing 2" apart. Brush outsides of fish with remaining saffron mixture; season with salt. Roast until flesh is flaky and opaque, 16-20 minutes. Carefully move a rack to upper third of oven; turn on broiler. Working in 2 batches, broil fish until skin begins to crisp, about 2 minutes. Let cool slightly; squeeze limes over.

   25 min

4. 4.

   Fish can be seasoned and stuffed 2 hours ahead.