Black Bass with Warm Rosemary Olive Vinaigrette
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)
Instructions
Black Bass with Warm Rosemary-Olive Vinaigrette serves 4 original recipe by Epicurious.
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