Sea Bass with Vegetable Nage

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A nage is a flavorful French stock made from either vegetables or fish and herbs.
4 servings


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1 whole garlic head
1/2 teaspoon olive oil
1 teaspoon white wine vinegar
1/4 teaspoon pepper
Dash of salt
2 teaspoons olive oil
1/2 cup sliced onion
1/2 cup sliced carrot
1/4 cup Chardonnay or other dry white wine
1 tablespoon minced shallot
2 thyme sprigs
1 bay leaf
4 (6-ounce) sea bass fillets
4 teaspoons chopped shallots


Remove white papery skin from garlic head (do not peel or separate cloves). Rub 1/2 teaspoon olive oil over garlic head, and wrap in aluminum foil. Bake garlic head at 400° for 45 minutes; let cool 10 minutes. Separate garlic cloves; peel 4 cloves, and reserve for garnish. Squeeze remaining cloves to extract garlic pulp; discard skins.

Combine garlic pulp, 1 cup Vegetable Nage, vinegar, pepper, and salt in a blender, and process until smooth. With blender on, add 2 teaspoons olive oil, and process until well-blended; pour into a small saucepan, and cook over low heat until warm. Set the garlic nage aside, and keep warm.

Combine remaining 1 cup Vegetable Nage, onion, and the next 5 ingredients (onion through bay leaf) in a large skillet; bring to a simmer. Add fish; cover, reduce heat, and simmer 4 minutes or until fish is opaque in color.

Place fish in individual shallow bowls; discard poaching liquid, vegetables, and herbs. Drizzle 1/4 cup warm garlic nage over each fillet; sprinkle with 1 teaspoon shallots, and garnish with a peeled garlic clove.

Shortcut: Substitute 1 cup canned vegetable broth and 1 cup Chardonnay or other dry white wine for the Vegetable Nage, if desired.

Created date

May 2004

Nutritional Information

Calories 267
Caloriesfromfat 37 %
Fat 11.1 g
Satfat 1.2 g
Monofat 6 g
Polyfat 2.3 g
Protein 33.4 g
Carbohydrate 7.1 g
Fiber 0.3 g
Cholesterol 116 mg
Iron 3.3 mg
Sodium 135 mg
Calcium 174 mg