Black Bass with Warm Rosemary-Olive Vinaigrette

This recipe from Bon Appetit was a hit! My son loved it and even my wife raved about it and she's not a huge fish fan. I suggest that you roast the radicchio at 350 degrees till it browns lightly and wilts (about 15 minutes or so). Drizzle it with olive oil and season it was some salt and pepper. It softens the bitterness.

I was not able to find oil cured olives, but I found these really nice dried cured olives and it worked well. This recipe also keeps well for leftovers the next day.

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)

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.