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)']
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.
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