Filets of Sole in White Wine Sauce
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.