Recipe Detail

Black Bass with Warm Rosemary-Olive Vinaigrette

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Number of Servings:


  1. 2 tablespoons - olive oil
  2. 4 - black bass fillets (4-5 oz. each) skin lightly scored
  3. - kosher salt, freshly ground black pepper
  4. 2 cloves - garlic thinly sliced
  5. 3 tablespoons - black oil-cured olives pitted, coarsely chopped
  6. 1 tablespoons - fresh rosemary leaves
  7. 1/2 cups - fresh orange juice
  8. 1 - small OR 1/2 medium head radicchio (about 3 cups) leaves torn into 1-1/2-inch pieces


Heat oil in a large non-stick 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.


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