1 med. onion, sliced
2 tbsp. butter
1 clove garlic, finely chopped
1 (14 3/4 oz.) can stewed tomatoes (regular or Italian)
1 (4 1/2 oz.) jar sliced mushrooms, drained
1/4 c. white wine
1 tsp. basil
1/2 tbsp. tarragon
1 1/2 lbs. fish fillets (orange roughie, cod, sole, scrod, flounder or other)
Salt

In oblong baking dish, combine onion, butter and garlic. Heat covered with plastic wrap, at high, 3 to 3 1/2 minutes. Stir in tomatoes, mushrooms, wine, tarragon and basil. Heat, covered at high 3 minutes and at medium 3-4 minutes.