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Black Bass with Warm Rosemary-Olive Vinaigrette

Name: Black Bass with Warm Rosemary-Olive Vinaigrette
Cuisine: mediterranean
Ingredients: 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)

A small grocery run gets this on the table.

Ingredients

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directions

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.
2.
Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top.

Recipes sourced from Epicurious.com.

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