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