Black Bass with Warm Rosemary-Olive Vinaigrette Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta or cooked white beans.

    Main Ingredient:

    black bass fillets

    Category:  Fish or seafood

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 15 min


    Calories 230, Fat 11g, Fiber 1g

    Posted By:


    Posted On:

    December 30, 2019

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