| 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 |
t |
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
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”