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To make the Garlic sauce:
Preheat the oven to 350 degrees. Place all the garlic heads, (tops cut off), on a large piece of aluminum foil, and drizzle with the olive oil. Enclose the garlic in the foil and roast in the oven until the garlic is softened and cooked through...45 to 60 minutes. When the garlic is cool enough to handle, sqeeze the cloves into a blender. Add 1 cup of chicken stock and puree until satiny smooth. Remove any remaining lumps. Place the puree in a pot and add enough chicken brooth and heavy cream to make a light sauce. Bring to a boil. Off heat add salt and pepper to taste. (You can make this up to a day ahead of time and refrigerate.
The bass:
Preheat the two skillets over high heat until almost smoking. Put 1 Tablespoon of canola oil in each pan. Season the bass on both sides with salt and pepper. Add 3 fillets to each pan and sear until golden, 5 to 7 minutes. Turn the fillets over and cook until golden brown and cooked through, 4 minutes. (I usually soak the bass in milk or orange juice for about an hour and a half prior to cooking, make sure you pat the fish throughly dry.)
Gently reheat the garlic sauce. Place the fish in the center of the plate and spoon the sauce around the fish.
Serve with roasted tomatoes, and toasted baguette slices.
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