Black Bass With Warm Rosemary-Olive Vinaigrette

• 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)

1. 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.
2. Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top.

olive oil, black bass, kosher salt, garlic, black oil, rosemary, orange juice, head radicchio

Taken from www.epicurious.com/recipes/food/views/black-bass-with-warm-rosemary-olive-vinaigrette-51214820 (may not work)