1/4 c. butter
1 tbsp. flour
2 tbsp. lemon juice
1 tbsp. snipped parsley
Dash salt and pepper
1/4 tsp. celery seed
1/4 c. white wine
1 lb. fresh sole fillets

Place butter in pie plate. Microwave on High until melted. Blend in remaining ingredients except fish fillets.

Coat both sides of fish fillets with sauce. Arrange in the pie plate. Cover with waxed paper. Microwave on High until fish flakes easily in center with fork (about 6 to 8 minutes).

Serve with slices of tomato placed on top of the fish. Serves 4. This recipe is a variation of one from the Sharp Microwave book.

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