Fillets Of Sole In White Wine Sauce
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sole, fresh or frozen filets
In a 2 quart saucepan combine clam juice, wine, bay leaf, peppercorns, salt, parsley, garlic and 1/2 cup water.
Bring to a boil, reduce heat and simmer, uncovered, 15 minutes.
Meanwhile, preheat oven to 350.
Wipe filets with damp paper towels, sprinkle with lemon juice and 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.
Keep filets warm on serving platter.
Make sauce and pour over filets.
Sprinkle with parsley and serve.