Lupin Free Whole Roasted Branzino with Lemon and Herbs
Whole roasted branzino is one of those showstopper meals that looks far more impressive than the effort it actually takes. Each fish gets stuffed with lemon rounds, rosemary, thyme, parsley, and sliced garlic before hitting a screaming-hot oven, so the cavity perfumes the flesh from the inside out while the skin crisps up beautifully at the edges. A touch of turmeric in the spice rub adds a warm, golden color and a subtle earthiness that pairs perfectly with the brightness of fresh lemon. Scoring the skin before roasting is the small step that makes a big difference — it lets the seasoning sink in and helps the fish cook evenly all the way through. For anyone navigating lupin sensitivities, this recipe is naturally in the clear: it's built entirely on whole fish, fresh herbs, olive oil, and citrus, with zero grain-based fillers, coatings, or flour of any kind. Serve it straight from the oven with lemon wedges and a simple green salad, and dinner feels like something you'd order at a seaside restaurant.
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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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