Roasted Black Bass with Orange-Flower Water
A fragrant and elegant whole black bass dish infused with saffron and orange-flower water, stuffed with fresh herbs and aromatics, then roasted until crispy on the outside and flaky within. Perfect for a sophisticated dinner party or special occasion.
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.
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.
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.
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.
Fish can be seasoned and stuffed 2 hours ahead.
