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

Instructions

1. Preheat 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.
2. 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.
3. 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.
4. Fish can be seasoned and stuffed 2 hours ahead.