Paraben 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 bright lemon slices, rosemary, thyme, parsley, and slivers of 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 citrus. For anyone navigating paraben sensitivities, this recipe is a genuinely clean option — every ingredient is a recognizable whole food, with no processed sauces, preservatives, or packaged seasonings that can sneak in unwanted additives. The high-heat roasting method crisps the skin while keeping the flesh tender and flaky, and the lemon wedges served alongside brighten the whole plate at the last second. It's the kind of dinner that works just as well for a quiet weeknight as it does for a table full of guests.
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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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