Rice 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 rounds, woody rosemary, thyme, fresh parsley, and slivers of garlic before hitting a screaming-hot oven — the result is fragrant, juicy flesh with skin that crisps up beautifully at the edges. A touch of turmeric in the spice rub adds a warm, golden color and a subtle depth that makes this feel anything but plain. Because the whole dish is built around fresh fish, herbs, olive oil, and citrus, there's nothing here that sneaks in grain-based fillers or starchy sides — it's naturally free of rice and any grain-based additions without any substitutions required. The high-heat roasting method does all the heavy lifting, so you get restaurant-quality results on a simple sheet pan at home. Serve it straight from the oven with those lemon wedges alongside, and watch it disappear fast.
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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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