Roasted Black Bass with Orange-Flower Water
['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']
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.
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.
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