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Black Bass with Warm Rosemary-Olive Vinaigrette

Black Bass with Warm Rosemary-Olive Vinaigrette


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

Ingredients

  • 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
  • 1 small or ½ medium head radicchio, leaves torn into 1½” pieces (about 3 cups)

Recipe Preparation

  • 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.

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

,Photos by Christina Holmes

Nutritional Content

Calories (kcal) 230 Fat (g) 11 Saturated Fat (g) 2 Cholesterol (mg) 60 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 27 Sodium (mg) 290Reviews Section

Watch the video: Gordon Ramsays Top 5 Fish Recipes