Peanut 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, then hit with a turmeric-spiced olive oil rub before going into a screaming-hot oven — the result is golden, crispy-skinned fish with fragrant, herb-perfumed flesh that pulls cleanly from the bone. Roasting at 450°F on the upper rack means you get that gorgeous caramelized exterior without drying out the delicate interior. Every single ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved — just clean, honest cooking. A squeeze of fresh lemon at the table ties everything together and keeps the flavors bright. This is the kind of dish that works equally well for a quiet weeknight dinner or a dinner party centerpiece, and it comes together on a single baking sheet for easy cleanup.
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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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