Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.98 Kcal (347 kJ) | ||
| Calories from fat | 30.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.39g | 5% | |
|---|---|---|---|
| Cholesterol | 11.62mg | 4% | |
| Sodium | 71.34mg | 3% | |
| Potassium | 180.2mg | 4% | |
| Total Carbs | 4.55g | 2% | |
| Sugars | 2g | 8% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 5.64g | 11% | |
| Vitamin C | 2.7mg | 4% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 98.47 Kcal (412 kJ) | ||
| Calories from fat | 36.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.03g | 5% | |
|---|---|---|---|
| Cholesterol | 13.78mg | 4% | |
| Sodium | 84.65mg | 3% | |
| Potassium | 213.84mg | 4% | |
| Total Carbs | 5.39g | 2% | |
| Sugars | 2.37g | 8% | |
| Dietary Fiber | 1.19g | 4% | |
| Protein | 6.69g | 11% | |
| Vitamin C | 3.2mg | 4% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 20.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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