1 box UNCLE BEN'S® long grain wild rice
1/2 c. finely chopped onion
2 tbsp. butter
1 (10 3/4 oz.) can condensed cream of celery soup
1/4 c. Chablis or other white dry wine
1 c. shredded Swiss cheese
1 tbsp. lemon juice
2 tsp. chopped parsley
1 lb. orange roughie (cod or sole fillets)
2 tbsp. Italian or seasoned bread crumbs
Paprika

Cook the rice according to box directions. In a 2-quart glass dish, combine butter and onion and microwave on high for 3-4 minutes or until tender. Stir in the soup, wine, lemon juice and parsley. Spray a 9x13 inch glass baking dish with Pam. Put all the rice in bottom of baking dish.

Dip the fish fillets in the soup sauce and arrange on top of the rice. Pour the rest of the sauce across the top. Sprinkle with bread crumbs and paprika. Cover with plastic wrap and microwave on high for 7-9 minutes until the fish flakes. Let stand covered for 5 minutes.