Roasted Black Bass with Orange-Flower Water
Roasted Black Bass with Orange-Flower Water is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.