Roasted Black Bass with Orange-Flower Water

Name: Roasted Black Bass with Orange-Flower Water
Yield: 8 servings
Ingredients: 3 tablespoons olive oil, plus more; ¾ teaspoon finely ground saffron threads; 1 tablespoon orange-flower water; 1 large shallot, very finely chopped; 2 green garlic, white and pale-green parts only, finely chopped, or 3 garlic cloves, finely grated; 1½ cups finely chopped parsley; ¾ cup finely chopped tarragon; ½ cup finely chopped cilantro; ½ cup finely chopped mint; ½ teaspoon ground turmeric; 2 serrano chiles, finely grated; 2 teaspoons finely grated lemon zest; Kosher salt, freshly ground pepper; 4 1½–2-pound whole black bass or branzino, cleaned, butterflied, patted dry; 4 limes, halved; A mortar and pestle

Andy Baraghani8 servingsSource

iranian branzino bass main nut-free dairy-free gluten-free keto healthyish dinner

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, very finely chopped

2 green garlic, white and pale-green parts only, finely chopped, or 3 garlic cloves, finely grated

1½ cups finely chopped parsley

¾ cup finely chopped tarragon

½ cup finely chopped cilantro

½ cup finely chopped mint

½ teaspoon ground turmeric

2 serrano chiles, finely grated

2 teaspoons finely grated lemon zest

Kosher salt, freshly ground pepper

4 1½–2-pound whole black bass or branzino, cleaned, butterflied, patted dry

4 limes, halved

A mortar and pestle

Method

Preheat oven to 425°. 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.

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.

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.

Do Ahead: Fish can be seasoned and stuffed 2 hours ahead.