Ingredients

2 large bunches fresh dill (1/2 pound)

2 cups water

1 cup bottled clam juice

1 medium onion, sliced

1/2 teaspoon salt

1/4 teaspoon whole black peppercorns

1 Turkish bay leaf or 1/2 California bay leaf

6 (5-ounce) pieces red snapper fillets with skin

1 large egg, separated

1/4 cup fresh lemon juice

• Special equipment: a 17- by 12- by 1-inch baking pan

Description

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