Tree Nut 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 that gives the skin a gorgeous golden color and a subtle warmth. Scoring the sides before roasting is the real trick here — it lets the seasoning sink in and helps the skin crisp up beautifully in a hot oven. Because this recipe is built entirely around fresh fish, herbs, citrus, and pantry staples, there's nothing to second-guess when it comes to hidden tree nut ingredients — no sauces, no coatings, no mystery blends. It's a naturally clean, whole-ingredient dish that just happens to be elegant enough for a dinner party. Finish with a squeeze of fresh lemon and a pinch of red pepper flakes, and you've got a plate that tastes like a seaside restaurant brought to your kitchen.
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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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