Paleo 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 demands. The fish gets stuffed with fragrant rosemary, thyme, parsley, garlic, and bright lemon slices before hitting a screaming-hot oven, so every bite is deeply aromatic and impossibly juicy. A rub of olive oil, turmeric, salt, and black pepper crisps the skin to a gorgeous golden finish while keeping the flesh tender and flaky all the way through. This is exactly the kind of clean, whole-food cooking that fits naturally into a grain-free, unprocessed lifestyle — every single ingredient is exactly what it says it is, nothing hidden, nothing fussy. Scoring the skin before roasting is a small step that makes a big difference, letting the seasoning penetrate and ensuring even cooking from tail to collar. Serve it straight from the oven with fresh lemon wedges and a scatter of red pepper flakes for a little heat, and dinner feels genuinely celebratory without a single compromise.
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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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