Roasted Black Bass with Orange-Flower Water

By LRay

Bon Appetit, March 2017, page 40.

Fried whitefish or smoked whitefish is most commonly eaten during Nowruz, the Persian New Year, and is said to represent life. The combination of the fish and herb rice is believed to bring good luck.

Ingredients

• 3 tablespoons olive oil, plus more
• 3/4 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
• 1 1/2 cups finely chopped parsley
• 3/4 cup finely chopped tarragon
• 1/2 cup finely chopped cilantro
• 1/2 cup finely chopped mint
• 1/2 teaspoon ground turmeric
• 2 serrano chiles, 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

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preparation

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.

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.