Black Bass with Warm Rosemary-Olive Vinaigrette

Name: Black Bass with Warm Rosemary-Olive Vinaigrette
Yield: 4 servings
Ingredients: 1 2 tablespoons olive oil; 1 4 (4–5-ounce) black bass fillets, skin lightly scored; 1 Kosher salt, freshly ground pepper; 1 2 garlic cloves, thinly sliced; 1 3 tablespoons black oil-cured olives, pitted, coarsely chopped; 1 1 tablespoon fresh rosemary leaves; 1 1/2 cup fresh orange juice; 1 1 small or 1/2 medium head radicchio; 1 leaves torn into 1 1/2" pieces (about 3 cups)

From the kitchen of Carly

Crispy-skinned black bass meets a warm vinaigrette of briny olives, garlic, and rosemary, finished with a bright hit of orange juice. Served over peppery radicchio for balance and bite. Clean, simple, and ready in under 15 minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons olive oil
14 (4–5-ounce) black bass fillets, skin lightly scored
1Kosher salt, freshly ground pepper
12 garlic cloves, thinly sliced
13 tablespoons black oil-cured olives, pitted, coarsely chopped
11 tablespoon fresh rosemary leaves
11/2 cup fresh orange juice
11 small or 1/2 medium head radicchio
1leaves 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. 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.