High Fructose Corn Syrup Free Whole Roasted Branzino with Lemon and Herbs
Whole roasted branzino is one of those dishes that looks impossibly impressive but comes together with nothing more than good olive oil, fresh herbs, and a hot oven. The cavity gets stuffed with lemon rounds, rosemary, thyme, parsley, and sliced garlic, so every bite is fragrant and bright without needing any sauces or marinades from a bottle. That matters more than you might think — a lot of store-bought condiments and seasoning blends sneak in sweeteners that have no business being near a beautiful piece of fish. Here, every single ingredient is exactly what it says it is: whole, real, and clean. A touch of turmeric in the spice rub adds a warm, golden depth to the skin, and scoring the fish before roasting means the seasoning actually gets in rather than just sitting on the surface. The result is crispy-skinned, flaky, herb-perfumed fish that tastes like something you'd order at a coastal restaurant — except you made it yourself, and you know exactly what went into it. Finish with a squeeze of fresh lemon wedge and maybe a pinch of red pepper flakes, and dinner is genuinely done.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!