In a 2 litre saucepan combine clam juice, wine, bay leaf, peppercorns, lite salt, parsley, garlic, and half cup water. Brint to a boil, reduce heat, and simmer, uncovered, 15 minutes. Meanwhile, preheat oven to 180ºC . 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.