Pistachio 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 bright lemon slices, rosemary, thyme, parsley, and slivered garlic before hitting a screaming-hot oven, so the cavity becomes a little steam chamber of fragrant, herby goodness. A rub of olive oil and turmeric gives the skin a gorgeous golden color and a subtle warmth that pairs beautifully with the citrus. 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. The whole thing comes together with pantry staples and fresh herbs, and every ingredient on the list is completely tree-nut free, so there's no need to scrutinize labels or worry about cross-contact from specialty items. A squeeze of fresh lemon wedge right before eating ties everything together and cuts through the richness of the olive oil perfectly. This is the kind of clean, confident cooking that belongs on a weeknight dinner table just as much as it does at a dinner party.
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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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