Black Bass with Warm Rosemary-Olive Vinaigrette

by Marija Petrovic | 18/02/2014 23:26

Makes 4 servings

active time
15 minutes

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

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)


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, 11 g fat, 1 g fiber


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