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Baked Bronzino with Golden Spice & Roasted Vegetables
See VideoThis is one of those “wow” dishes that hits instantly on live—whole fish, bold color, and that dramatic table presence. The golden spice blend, the roasted veggies soaking up all that flavor, and the citrus finish make this feel elevated but still totally doable.
Prep 15 minCook 30 minTotal 45 min1 servingsMedium0 calories
Directions
Whole bronzino roasted with a bold turmeric-curry rub, smoky paprika, and vibrant vegetables—juicy, flaky, and packed with deep, aromatic flavor.
- 1.Preheat the oven:
- 2.Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
- 3.Prep the fish:
- 4.Pat the bronzino dry with paper towels. Score the skin lightly on both sides to help the seasoning penetrate.
- 5.Season the fish:
- 6.In a small bowl, mix turmeric, curry powder, and smoked paprika. Rub generously all over the fish, including inside the cavity. Season with salt and pepper.
- 7.Stuff the cavity:
- 8.Fill the inside of the fish with some garlic slices, red onion, and a few lemon slices for aromatic flavor.
- 9.Prepare the vegetables:
- 10.In a large bowl, combine mushrooms, celery, cherry tomatoes, remaining garlic, and onion. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- 11.Assemble the tray:
- 12.Spread the vegetables evenly on the baking sheet. Place the bronzino on top. Lay additional lemon slices over the fish.
- 13.Bake:
- 14.Roast for 25–30 minutes, or until the fish is cooked through and flakes easily with a fork. The skin should be slightly crisp and the vegetables tender and caramelized.
- 15.Rest and finish:
- 16.Remove from oven and let rest for 5 minutes to allow juices to settle.
- 17.Serve:
- 18.Plate the whole fish with roasted vegetables. Spoon pan juices over the top and finish with a fresh squeeze of lemon for brightness.
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