Filets of Sole in White Wine Sauce

Directions

In a 2-quart saucepan combine clam juice, wine, bay leaf, peppercorns, salt, parsley, garlic, and ½ cup water.

Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.

Meanwhile, preheat oven to 350℉ (180℃).

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.

Keep filets warm on serving platter.

Make sauce and pour over filets.

Sprinkle with parsley and serve.