Mediterranean Grilled Branzino

Pat branzino fillets dry with paper towels. Place in a shallow dish and drizzle with 2 tbsp olive oil, lemon juice, minced garlic, rosemary sprigs, salt, and pepper. Let marinate for 10 minutes while preparing vegetables.

Toss zucchini slices and red onion wedges in a bowl with 1 tbsp olive oil, salt, and pepper. Season cherry tomatoes with salt and pepper separately.

Preheat grill to medium-high heat (about 400°F). Oil the grill grates lightly with remaining 1 tbsp olive oil.

Place zucchini and red onion on the grill first, as they take longer. Grill 3–4 minutes per side until tender and charred. Transfer to a plate.

Place marinated branzino skin-side down on the grill. Cook for 5–6 minutes without moving. Flip carefully and cook skin-side up for another 4–5 minutes until the flesh is opaque and flakes gently at the thickest point.

In the final minute, add cherry tomatoes to the grill to lightly char, stirring occasionally. Remove all items from heat.

Arrange grilled vegetables on a serving platter. Top with branzino fillets, skin-side up. Scatter kalamata olives and lemon slices over the top.

Garnish generously with fresh parsley. Drizzle with additional olive oil if desired. Serve immediately with lemon wedges on the side.