1 lb. sole or haddock fillets
1 (2 oz.) can sliced mushrooms
1 stalk celery, diagonally sliced
1 tsp. chicken bouillon granules
1 1/2 tbsp. instant minced onion
1 (8 oz.) can tomato sauce
1/2 green pepper, diced
3 tbsp. water

Rinse fish, pat dry with paper towels. In 12"x8"x2" baking dish, arrange fish with thickest pieces toward outside edge of dish. In one quart glass measure stir together tomato sauce, drained mushrooms, green pepper, celery, water, minced onion and bouillon. Pour evenly over fish. Cover tightly with plastic wrap, turning back one corner to vent. Microwave at high for 8 to 10 minutes, rotating dish half a turn after 4 minutes, until fish flakes easily with fork. Let stand about 5 minutes before serving to blend flavors. Serves 4.