Black Bass with Warm Rosemary-Olive Vinaigrette
Pan-seared black bass fillets served with a Mediterranean-inspired warm vinaigrette made with olives, rosemary, and orange juice. The crispy-skinned fish is complemented by bitter radicchio and a bright citrus sauce.
4 servings
10 min
Ingredients
- •2 tablespoons olive oil
- •4 fillets black bass fillets
- •1 to taste kosher salt and pepper
- •2 cloves garlic
- •3 tablespoons black oil-cured olives
- •1 tablespoon fresh rosemary leaves
- •½ cup fresh orange juice
- •1 head radicchio
- •3 cups radicchio leaves
Cooking Instructions
- 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.
8 min
- 2.
Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top.
2 min
