Sea Bass With Warm Rosemary-Olive Sauce – Perfect 30 minute dinner!

overhead of fish fillets on tray with glasses of white wine

When was the last time you cooked an entire fish fillet?

If you cook entire fillets all the time, you're gonna LOVE this SUPER easy recipe for a tasty sea bass.  And, oh my GOSH, the sauce is ridiculous!! The sauce has the briny flavor from the olives, kick from the garlic and the rosemary adds earthiness.  Then it all gets balanced out by the sweetness of orange juice.

Sea bass is a buttery,  delicate fish that doesn't have a super strong fishy taste.  It's similar in texture and flavor to cod.  So that makes it perfect for anyone in your family who's not a huge fish eater.

If you can't find sea bass, cod or halibut would work really well.  You can also substitute trout.

Black Bass With Warm Rosemary-Olive Vinaigrette

Print Grocery List Print Recipe
Serves: 4 Total Time: 30 minutes


  • 2 tablespoons olive oil
  • 4 4–5-ounce sea bass fillets, skin lightly scored
  • Kosher salt, freshly ground pepper
  • 2 garlic cloves, thinly sliced
  • 3 tablespoons kalamata 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)



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.


With a fish spatula (if you don't have a fish spatula, use a very thin spatula) to carefully turn fish over.


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 sauce over the top.

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