Ingredients Jump to Instructions ↓

  1. 8 ounces clam juice

  2. 1/2 cup dry white wine

  3. 1/2 bay leaf

  4. 6 whole black peppercorns

  5. 2 teaspoons lite salt --

  6. 1 parsley sprig

  7. 1 garlic clove -- crushed

  8. 2 pounds filet of sole lemon juice chopped parsley

  9. 1 white wine sauce for -- poached fish --

Instructions Jump to Ingredients ↑

  1. Preparation : 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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