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.
Recipe information
Total Time
15 minutes
Yield
4 Servings
Ingredients
2 tablespoons olive oil
4 4–5-oz. black bass fillets, skin lightly scored
Kosher salt and freshly ground black pepper
2 cloves garlic thinly sliced
3 tablespoons black oil-cured olives, pitted, coarsely chopped
1 tablespoon fresh rosemary leaves
½ cup fresh orange juice
1 small or ½ medium head radicchio, leaves torn into 1½” pieces (about 3 cups)
Preparation
Step 1
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.
Step 2
Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top.
Nutrition Per Serving
Calories (kcal) 230 Fat (g) 11 Saturated Fat (g) 2 Cholesterol (mg) 60 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 27 Sodium (mg) 290
