This recipe from is a fast and delicious way to prepare fish. Pan-fry the fish and then add garlic, olives and rosemary. Add orange juice and stir. Divide fish and radicchio among plates and spoon the warm vinaigrette over. Cook’s note: I used branzino fillets instead of black bass.

Avoiding Additives and Preservatives

I used Jesse Tree kalamata olives, which are additive-free.

Fish with warm rosemary-olive vinaigrette


2 tablespoons (30 ml) olive oil

4 4-5-ounce (113-141-g) black bass fillets, skin lightly scored

Kosher salt, freshly ground pepper

2 garlic cloves, thinly sliced

3 tablespoons (45 ml) black oil-cured olives, pitted, coarsely chopped

1 tablespoon (15 ml) fresh rosemary leaves

½ cup (125 ml) fresh orange juice

1 small or ½ medium head radicchio, leaves torn into 1 ½-inch (3.8-cm) pieces (about 3 cups/750 ml)


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. Serves 4.