Whole 30 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 fresh rosemary, thyme, parsley, garlic, and lemon slices before hitting a screaming-hot oven, so every bite is fragrant and deeply flavored from the inside out. A rub of olive oil, kosher salt, black pepper, and ground turmeric gives the skin a gorgeous golden color and a subtle warmth that makes this feel anything but plain. Roasting at 450°F on the upper rack means the skin crisps beautifully at the edges while the flesh stays tender and pulls cleanly from the bone. Every single ingredient here is compliant without any swaps or substitutions — just clean, whole foods doing exactly what they do best. A squeeze of fresh lemon over the top right before serving ties everything together and keeps it bright. This is the kind of dinner that earns serious compliments at the table while keeping you completely on track.
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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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