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Black Bass with Warm Rosemary Olive Vinaigrette
Ingredients
- 2 tablespoons olive oil
- 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
- ½ cup fresh orange juice
- 1 small or ½ medium head radicchio, leaves torn into 1½” pieces (about 3 cups)
Instructions
Black Bass with Warm Rosemary-Olive Vinaigrette serves 4 original recipe by Bon Appetit.
Details
- Servings: 4
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- french
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