Black Bass with Warm Rosemary-Olive Vinaigrette
Black Bass with Warm Rosemary-Olive Vinaigrette is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat oil in a large nonstick skillet over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.