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Sea Bass with Vegetable Nage

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


  • 1 whole garlic head
  • 1/2 teaspoon olive oil
  • 2 cups Vegetable Nage, divided
  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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