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Roasted Black Bass With Orange-Flower Water
Ingredients
- 3 tablespoons olive oil, plus more
- ¾ 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
- 1½ cups finely chopped parsley
- ¾ cup finely chopped tarragon
- ½ cup finely chopped cilantro
- ½ cup finely chopped mint
- ½ teaspoon ground turmeric
- 2 serrano chiles, finely grated
- 2 teaspoons finely grated lemon zest
- Kosher salt, freshly ground pepper
- 4 1½–2-pound whole black bass or branzino, cleaned, butterflied, patted dry
- 4 limes, halved
- A mortar and pestle
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