Baked Red Snapper with Avgolemono

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

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