Black Bass with Warm Rosemary-Olive Vinaigrette

Ingredients

• 1 tablespoon rosemary leaves fresh
• 2  garlic cloves thinly sliced
• 4 servings kosher salt freshly ground
• 3 tablespoons oil-cured olives black pitted coarsely chopped
• 2 tablespoons olive oil 
• 0.5 cup orange juice fresh
• 16 ounce bass fillets black

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet overmedium-high heat. Season fish with salt andpepper and cook, skin side down, until skinis golden brown and crisp, about 5 minutes.Turn fish and add garlic, olives, and rosemaryto skillet. Cook, stirring garlic, olives, androsemary occasionally, until fish is opaquethroughout, about 3 minutes.
2. Add orange juice to pan and swirl tocombine. Divide radicchio and fish amongplates and spoon warm vinaigrette over top.
3. Per serving: 230 calories, 11 g fat, 1 g fiber
4. Bon Appétit