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

Print Grocery List Print Recipe
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

1

Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes. Turn fish and add garlic, olives, and rosemary to skillet. Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes.

Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top.
 

Add to Recipe Box

Newsletter

You Might Also Like

No Comments

Leave a Reply

s2Member®