8 oz Clam juice
1/2 c  Dry white wine
1/2    Bay leaf
6    Whole black peppercorns
2 ts Lite salt (optional)
1    Parsley sprig
1    Garlic clove -- crushed
2 lb 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.