Name: Black Bass with Warm Rosemary-Olive Vinaigrette
Cook time: 15 minutes
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)

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For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.

Recipe notes