Filets Of Sole In White Wine Sauce

Course : Fish
Serves: 6
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8 ounces clam juice
1/2 cup dry white wine
1/2 piece bay leaf
6 whole black peppercorns
2 teaspoons lite salt -- (optional)
1 bunch parsley sprig
1 clove garlic -- crushed
2 pounds filet of sole
1 tablespoons lemon juice
1 teaspoon chopped parsley
1 Cup white wine sauce for --
1 medium poached fish

Preparation / Directions:

In a 2-qt saucepan combine clam juice, wine, bay leaf, peppercorns, lite salt, parsley, garlic, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes. Meanwhile, preheat oven to 350F 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.

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