Black Bass with Warm Rosemary-Olive Vinaigrette
For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.
For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.
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YIELD
4 servings
ACTIVE TIME
15 minutes
TOTAL TIME
15 minutes
INGREDIENTS
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- 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)
PREPARATION
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- 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.
Per serving: 230 calories, 11g fat, 1g fiber
