Black Bass with Rosemary, Fennel, and Olive Vinaigrette Ingredients 2 tbsp olive oil 4 (4–5-ounce) black bass fillets, skin lightly scored Kosher salt and freshly ground black pepper 2 garlic cloves, thinly sliced 3 tbsp black oil-cured olives, pitted, coarsely chopped 1 tbsp fresh rosemary leaves 1/2 cup freshly squeezed orange juice 1 small or 1/2 medium head radicchio, leaves torn into 1 1/2-inch 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. Divide radicchio and fish among plates and ladle warm vinaigrette over top.
Pairing
This dish epitomizes Chef Nate’s favorite kind of cooking: “simple and clean.”
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Pair with Gerard Boulay, Sauvignon Blanc, “Comtesse,” Sancerre, France, 2018. This classic Sancerre has hints of wet stone, apricot, green apple, and citrus and a high acid content.