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Black Bass With Warm Rosemary-Olive Vinaigrette

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Total Time: 30 minutes
Servings: 4

Ingredients

  • 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)

Instructions

  • 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.