Fillets of Sole in White Wine

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gonzales Estate in Crandall, Texas in 1980.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 8 ounce bottle clam juice
 * ½ cup dry white wine
 * ½ bay leaf
 * 6 whole black peppercorns
 * ½ teaspoons salt
 * 1 bunch fresh parsley
 * 1 clove garlic split
 * 2 pounds fillets of sole
 * ¼ cup lemon juice
 * chopped parsley

Directions

 * 1) In 2 quart saucepan combine clam juice, wine, bay leaf, peppercorns, salt, parsley, garlic, and ½ cup water then bring to boiling and reduce heat then simmer uncovered for 15 minutes.
 * 2) Preheat oven to 350°F.
 * 3) Wipe fillets with damp paper towels and sprinkle with lemon juice then arrange in shallow baking dish.
 * 4) Pour claim juice mixture over fillets then cover dish tightly with foil and poach fish in oven 15 minutes then drain fillets reserving 1 cup liquid for sauce.
 * 5) Keep fillets warm on serving platter.
 * 6) When ready to serve pour reserved liquid over fillets and sprinkle with parsley.