Roasted Black Bass With Orange-Flower Water Recipe

Name: Roasted Black Bass With Orange-Flower Water
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["Preheat oven to 425u00b0F. 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.", "Fish can be seasoned and stuffed 2 hours ahead."]

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons olive oil, plus more, 3/4 teaspoon finely ground saffron threads, 1 tablespoon orange-flower water, 1 large shallot, very finely chopped, and more.

Yes, Roasted Black Bass With Orange-Flower Water falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Black Bass With Orange-Flower Water

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