Cinnamon Free Whole Roasted Branzino with Lemon and Herbs
Whole roasted branzino is one of those dishes that looks impossibly impressive but comes together with very little fuss. The fish gets stuffed with fresh rosemary, thyme, parsley, garlic, and bright lemon slices before hitting a screaming-hot oven, so every bite is fragrant and deeply flavorful. A touch of turmeric in the spice rub gives the skin a gorgeous golden hue and a subtle warmth that complements the herbs without overwhelming the delicate flesh. For anyone navigating a sensitivity to cinnamon, this recipe is a genuinely safe and satisfying option — there's no spice blend, no pre-mixed seasoning, and no hidden warm-spice shortcuts anywhere in the ingredient list. The high-heat roasting method crisps the skin beautifully while keeping the interior moist and tender, and the whole thing comes together on a single baking sheet. Finished with a squeeze of fresh lemon and an optional pinch of red pepper flakes, it's clean, bright, and restaurant-worthy without any of the guesswork.
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Learn more →Ingredients
4 servings
- 4 whole branzino (about 1 lb / 450g each), cleaned and scaled
- 3 tbsp extra virgin olive oil, divided
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- ½ tsp ground turmeric
- 2 lemons, 1 thinly sliced into rounds and 1 cut into wedges for serving
- 4 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 1 small bunch fresh flat-leaf parsley
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 450°F (230°C). Line a large rimmed baking sheet with parchment paper or foil and brush with 1 tbsp of the olive oil.
- 2
Pat the branzino thoroughly dry inside and out with paper towels. Using a sharp knife, cut 3 shallow diagonal slashes through the skin on each side of each fish, spacing them about 1 inch apart — this helps the fish cook evenly and allows the seasoning to penetrate.
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