Mediterranean Branzino with Roasted Vegetables, Halloumi & Sicilian Lemon Balsamic

Mediterranean Branzino with Roasted Vegetables, Halloumi & Sicilian Lemon Balsamic

Mediterranean Branzino with Roasted Vegetables, Halloumi & Sicilian Lemon Balsamic

A bright, herbaceous Mediterranean dinner perfect for Memorial Day weekend entertaining.

Serves 2-4

Ingredients

For the Branzino

  • 2 whole branzino, cleaned and scaled
  • 3 tbsp Estero Bay Milanese Gremolata Olive Oil
  • Sea salt
  • Fresh cracked black pepper
  • Fresh rosemary sprigs
  • Fresh thyme
  • 1 lemon, sliced

For the Roasted Vegetables

  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red onion, cut into wedges
  • 1 red bell pepper
  • 1 cup cherry tomatoes
  • Handful of mixed olives
  • 3 tbsp Estero Bay Milanese Gremolata Olive Oil
  • Sea salt + pepper

For the Halloumi

  • 1 block halloumi cheese, sliced
  • 1 tbsp olive oil

Finishing

  • Estero Bay Sicilian Lemon White Balsamic
  • Fresh herbs
  • Flaky sea salt

Instructions

1. Roast the Vegetables

Preheat oven to 425°F.

Arrange zucchini, squash, onion, peppers, tomatoes, and olives on a sheet pan.

Drizzle generously with Estero Bay Milanese Gremolata Olive Oil or Tuscan Herb Olive Oil.

Season with sea salt and black pepper.

Roast for 25-30 minutes until caramelized and slightly blistered.

2. Prepare the Branzino

Pat fish dry.

Rub inside and out with herbaceous olive oil, sea salt, and pepper.

Stuff cavity with rosemary, thyme, and lemon slices.

Place on a parchment-lined baking tray.

Roast at 425°F for about 18-22 minutes depending on size, until the skin is crisp and the fish flakes easily.

3. Grill or Sear the Halloumi

Heat a skillet or grill pan over medium-high heat.

Lightly brush halloumi with olive oil.

Cook 1-2 minutes per side until golden and crisp.

4. Assemble

Arrange roasted vegetables on a large serving platter.

Top with branzino and grilled halloumi.

Finish with:

  • generous drizzle of Estero Bay Sicilian Lemon White Balsamic
  • extra herb olive oil
  • flaky sea salt
  • fresh herbs

Serving Notes

The Sicilian Lemon White Balsamic adds brightness and acidity that pairs beautifully with the rich fish and salty halloumi.

The herbaceous olive oils bring depth, freshness, and a garden-like Mediterranean character that ties the entire dish together.

Serve with:

  • grilled sourdough
  • chilled white wine
  • sparkling water with citrus
  • outdoor golden hour lighting

Perfect for slow Memorial Day weekend dinners.