BLACK BASS WITH WARM ROSEMARY-OLIVE VINAIGRETTE

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Black Bass with Warm Rosemary-Olive Vinaigrette image

The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.

Provided by Alison Roman

Categories     Fish     Olive     Quick & Easy     Dinner     Rosemary     Seafood     Bass     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 8

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)

Steps:

  • 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.

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