| 1 | In a 2-qt saucepan combine clam juice, wine, bay leaf, peppercorns, lite salt, parsley, garlic, and ?cup water. |
| 2 | Brint to a boil, reduce heat, and simmer, uncovered, 15 minutes. |
| 3 | Meanwhile, preheat oven to 350°F. |
| 4 | Wipe filets with damp paper towels, sprinkle with lemon juice. |
| 5 | Fold each into thirds. |
| 6 | Arrange in a shallow baking dish that has been sprayed with a non-fat cooking spray. |
| 7 | Strain clam juice mixture over filets. |
| 8 | Cover dish tightly with foil. |
| 9 | Poach fish in oven for 15 minutes. |
| 10 | Drain filets, reserving 1 cup liquid for sauce (see sauce recipe). |
| 11 | Keep filets warm on serving platter. |
| 12 | Make sauce and pour over filets. |
| 13 | Sprinkle with parsley and serve. |
| 14 | recipe by : |
