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Filets of Sole in White Wine Sauce

Filets of Sole in White Wine Sauce comes together with Clam Juice, Dry White Wine, Bay Leaf, Whole Black Peppercorns, and Lite Salt. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 8 oz
• 1/2 cup
• 1/2
• 6
• 2 tsp
• 1
• 1
• 2 lb
• 1

Method (preview)

1. 1

   In a 2-qt saucepan combine clam juice, wine, bay leaf, peppercorns, lite salt, parsley, garlic, and 1/2 cup water.

2. 2

   Brint to a boil, reduce heat, and simmer, uncovered, 15 minutes.

3. 3

   Meanwhile, preheat oven to 350 F. Wipe filets with damp paper towels, sprinkle with lemon juice.

4. 4

   Fold each into thirds.

5. 5

   Arrange in a shallow baking dish that has been sprayed with a non-fat cooking spray.

6. 6

   Strain clam juice mixture over filets.

7. 7

   Cover dish tightly with foil.

8. 8

   Poach fish in oven for 15 minutes.

9. 9

   Drain filets, reserving 1 cup liquid for sauce (see sauce recipe).

10. 10

    Keep filets warm on serving platter.

11. 11

    Make sauce and pour over filets.

12. 12

    Sprinkle with parsley and serve.