Sea bass with saffron and lemon

Ingredients:

• 1 teaspoon saffron threads, crushed in a mortar and pestle
• 3 ice cubes
• 2 whole sea bass weighing 700g each, wash, gut and dry
• 4 tbsp. l. olive oil
• 1 large onion, chopped
• 2 cloves garlic, crushed
• Juice of 2 lemons (about 0.5 cup)
• 1 cup fresh parsley leaves, chopped
• 0.5 cup chopped walnuts
• 3 tbsp. l. pomegranate molasses
• 0.5 tsp turmeric
• Sabzi Polo (Iranian rice with greens), to serve
• Additional device: 6 toothpicks

Preparation:

1. Preheat oven to 220°C (425°F) with a rack in the middle. Line a baking sheet with parchment paper and spray with cooking spray.
2. Place saffron and ice in a small bowl and let sit at room temperature until the ice melts. This will become saffron water.
3. Using a sharp knife, make 5-6 slits in each fish, 2.5 cm apart, cutting through the skin and flesh on one side. Season the fish on both sides with salt and pepper and set aside.
4. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, another 1 minute.
5. Add 2 tablespoons lemon juice, parsley, walnuts, pomegranate molasses, turmeric, 1 tablespoon saffron water, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 5 minutes. Remove from heat and set the onion filling aside.
6. In a small bowl, combine the remaining 2 tablespoons of olive oil, the remaining lemon juice, and the remaining saffron water. Brush the inside of the fish with this saffron-lemon mixture, then fill the cavities with the onion filling. Seal the cavities with 3 toothpicks along each open edge. Brush the surface of the fish with the saffron-lemon mixture, then transfer the fish to the prepared baking sheet.
7. Bake the fish for 10 minutes. Brush the surface of the fish with the saffron mixture and continue baking until the flesh easily separates from the bone, another 15 minutes. Remove the baking sheet from the oven and switch to broil mode.
8. Brush the surface of the fish with the saffron-lemon mixture and grill until the skin is golden and slightly crisp, 3-5 minutes; watch carefully to avoid burning. Remove the toothpicks and serve with the fish sabzi polo.
   
   Note
   
   Cooking time may vary depending on the size of the fish. Sea bass is fully cooked when the internal temperature reaches 145°F (63°C); the flesh is white and flakes easily with a fork. White fish tends to have a lot of bones, so be careful when eating it.