Roasted Black Bass with Orange-Flower Water

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This elegant roasted black bass with orange-flower water is a fragrant celebration of Mediterranean and Middle Eastern flavours. The combination of saffron, citrus and a generous medley of fresh mint, tarragon and coriander creates a sophisticated stuffing that permeates the delicate white fish as it roasts. It is a vibrant, aromatic dish that feels truly special, yet remains simple enough to prepare for a weekend lunch or an impressive dinner party centrepiece.

As a high-protein main course, this recipe is both nutritious and light, making it an excellent choice for those seeking a healthy yet flavourful meal. Using whole fish such as black bass or sea bass ensures the moisture is locked in, while a quick finish under the grill provides that coveted crisp skin. Serve these beautifully stuffed fish alongside some crushed new potatoes or a crisp green salad for a complete and balanced homemade feast.

Ingredients for Roasted Black Bass with Orange-Flower Water

3 tablespoons olive oil, plus more
3/4 teaspoons 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 coriander
1/2 cup finely chopped mint
1/2 כפיות כורכום טחון
2 serrano chillies, finely grated
2 teaspoons finely grated lemon zest
מלח כשר, פלפל גרוס טרי
4 (1 1/2–2-pound) whole black bass or branzino, cleaned, butterflied, patted dry
4 limes, halved
A mortar and pestle

How to make Roasted Black Bass with Orange-Flower Water

Preheat oven to 218°C. Line 2 rimmed baking sheets with parchment paper and lightly brush parchment with oil. Dissolve saffron in orange-flower water and 45ml hot water in a small bowl.

Heat 45ml oil in a large skillet over medium. Cook shallot and green garlic, stirring often, until shallot is soft, about 3 minutes. Add parsley, tarragon, coriander, mint, and turmeric and cook, stirring often, until herbs darken slightly, about 2 minutes. Remove from heat and stir in chillies 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 grill. Working in 2 batches, grill fish until skin begins to crisp, about 2 minutes. Let cool slightly; squeeze limes over.

Fish can be seasoned and stuffed 2 hours ahead.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.