Macadamia 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. The fish gets stuffed with lemon rounds, rosemary, thyme, parsley, and sliced garlic before hitting a screaming-hot oven, so every bite is fragrant and deeply savory. A touch of turmeric in the spice rub gives the skin a gorgeous golden hue and a subtle warmth that pairs beautifully with the brightness of fresh citrus. Scoring the skin before roasting is the small but smart move that lets all that seasoning work its way into the flesh and helps everything cook evenly. Because this recipe is built entirely around whole fish, fresh herbs, and pantry staples, there are no hidden nut-based oils or garnishes to worry about — just clean, honest ingredients from start to finish. It's the kind of dish that works equally well for a relaxed weeknight dinner or a dinner party centerpiece, and the lemon wedges served alongside keep it feeling fresh and lively all the way to the last bite.
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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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