| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Low fat, Main dish, Seafood | 6 | Servings | |
INGREDIENTS
| 8 | oz | Clam juice |
| 1/2 | c | Dry white wine |
| 1/2 | Bay leaf | |
| 6 | Whole black peppercorns | |
| 2 | ts | Lite salt (optional) |
| 1 | Parsley sprig | |
| 1 | Garlic clove — crushed | |
| 2 | lb | Filet of sole |
| Lemon juice | ||
| Chopped parsley | ||
| 1 | White Wine Sauce For — | |
| Poached Fish (recipe |
INSTRUCTIONS
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. Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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