Sheet-Pan Harissa Branzino with Roasted Peppers and Olives

This Mediterranean sheet-pan dinner brings together everything the Mediterranean Diet celebrates: flaky, omega-3-rich branzino, extra virgin olive oil, colorful vegetables, and briny olives, all roasted together on a single tray for maximum flavor and minimal cleanup. Smoky-spicy harissa paste coats the fish and peppers, while a finishing squeeze of lemon and scatter of fresh herbs keep things bright and fresh. It's an elegant, restaurant-worthy dinner that comes together in under 40 minutes. Branzino (European sea bass) is a mild, delicate white fish that pairs beautifully with bold North African harissa spice paste, a staple that reflects the Mediterranean region's love of herbs and spices over salt and processed condiments. Roasting the fish alongside sweet bell peppers and Kalamata olives in good olive oil means the vegetables soak up all that spiced, fishy, olive-oil goodness while the branzino stays moist and tender. This recipe is ideal for a quick weeknight dinner that still feels special, and it checks every Mediterranean Diet box: fatty fish, extra virgin olive oil, vegetables, and minimal processed ingredients. Serve it with a side of whole grains like farro or bulgur, or simply with crusty whole-grain bread to mop up the flavorful pan juices.

Ingredients

• 4 filletsBranzino fillets, about 6 oz each, skin-on
• 3 tablespoonsharissa paste, mild or hot, to taste
• 4 tablespoonsextra virgin olive oil
• 3 wholebell peppers, mixed colors, sliced into strips
• 1 wholered onion, sliced into thin wedges
• 0.5 cupkalamata olives, pitted
• 3 clovesgarlic, minced
• 1 wholelemon, half sliced thin, half juiced
• 0.25 cupfresh parsley, chopped, for garnish
• 0.75 teaspoonsalt
• 0.5 teaspoonblack pepper, freshly ground

Method

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.
2. Slice the bell peppers into strips and the red onion into thin wedges on a cutting board.
3. Mince the garlic cloves finely.
4. In a mixing bowl, toss the bell peppers, red onion, and garlic with 2 tablespoons of olive oil, half the salt, and half the black pepper.
5. Spread the vegetable mixture evenly over the baking sheet and roast for 10 minutes to soften slightly before adding the fish. 10:00
6. While the vegetables roast, whisk together the harissa paste, remaining 2 tablespoons olive oil, remaining salt, and black pepper in a small bowl.
7. Pat the branzino fillets dry and brush both sides generously with the harissa mixture using a pastry brush.
8. Remove the baking sheet from the oven, push the vegetables to the sides, and nestle the branzino fillets, skin-side up, in the center. Scatter the Kalamata olives and lemon slices around the fish.
9. Return the pan to the oven and roast until the fish flakes easily with a fork and is opaque throughout, about 10 minutes. 10:00
10. Remove from the oven, squeeze fresh lemon juice over everything, and scatter with chopped parsley before serving.