Roasted Black Bass with Orange-Flower Water

Ingredients for Roasted Black Bass with Orange-Flower Water

• 3 tablespoons olive oil, plus more

• 3/4 teaspoons 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

• 1 1/2 cups finely chopped parsley

• 3/4 cup finely chopped tarragon

• 1/2 cup finely chopped coriander

• 1/2 cup finely chopped mint

• 1/2 teaspoons ground turmeric

• 2 serrano chillies, finely grated

• 2 teaspoons finely grated lemon zest

• Kosher salt, freshly ground pepper

• 4 (1 1/2–2-pound) whole black bass or branzino, cleaned, butterflied, patted dry

• 4 limes, halved

• A mortar and pestle

Preheat oven to 218°C. Line 2 rimmed baking sheets with parchment paper and lightly brush parchment with oil. Dissolve saffron in orange-flower water and 45ml hot water in a small bowl.

Heat 45ml oil in a large skillet over medium. Cook shallot and green garlic, stirring often, until shallot is soft, about 3 minutes. Add parsley, tarragon, coriander, mint, and turmeric and cook, stirring often, until herbs darken slightly, about 2 minutes. Remove from heat and stir in chillies 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 grill. Working in 2 batches, grill fish until skin begins to crisp, about 2 minutes. Let cool slightly; squeeze limes over.

Fish can be seasoned and stuffed 2 hours ahead.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.