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Black Bass With Warm Rosemary-Olive Vinaigrette

The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.

Black Bass With Warm Rosemary-Olive Vinaigrette

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Serves: 4 Total Time: 15 minutes

Ingredients

  • 2 tablespoons olive oil
  • 4 4–5-ounce black bass fillets, skin lightly scored
  • Kosher salt, freshly ground pepper
  • 2 garlic cloves, thinly sliced
  • 3 tablespoons black oil-cured olives, pitted, coarsely chopped
  • 1 tablespoon fresh rosemary leaves
  • 1/2 cup fresh orange juice
  • 1 small or 1/2 medium head radicchio, leaves torn into 1 1/2" pieces (about 3 cups)

Instructions

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