Name: Black Bass with Warm Rosemary-Olive Vinaigrette
Cook time: 15 minutes
Total time: 15 minutes
Yield: 4 servings
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)

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Photo by Christina Holmes

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

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