8 ounces Clam juice
1/2 cup Dry white wine
1/2 Bay leaf
6 Whole black peppercorns
2 teaspoons Lite salt (optional)
1 Parsley sprig
1 Garlic clove — crushed
2 pounds Filet of sole
Lemon juice Chopped parsley 1 White Wine Sauce For — Poached Fish (recipe
In a 2-qt saucepan combine clam juice, wine, bay leaf, peppercorns, lite salt, parsley, garlic, and 1/2 cup water. Brint to a boil, reduce heat, and simmer, uncovered, 15 minutes. Meanwhile, preheat oven to 350 F. Wipe filets with damp paper towels, sprinkle with lemon juice. Fold each into thirds. Arrange in a shallow baking dish that has been sprayed with a non-fat cooking spray. Strain clam juice mixture over filets. Cover dish tightly with foil. Poach fish in oven for 15 minutes. Drain filets, reserving 1 cup liquid for sauce (see sauce recipe). Keep filets warm on serving platter. Make sauce and pour over filets. Sprinkle with parsley and serve.