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Filets Of Sole In White Wine Sauce Recipe
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8 ounces Clam juice 1/2 cup Dry white wine 1/2 Bay leaf 6 Whole black peppercorns 2 teaspoons Lite salt (optional) 1 Parsley sprig 1 Garlic clove -- crushed 2 pounds Filet of sole Lemon juice Chopped parsley 1 White Wine Sauce For -- Poached Fish (recipe 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.
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