3 1/2 lb. whole red snapper, cleaned
2 tbsp. melted butter with 1 tsp. grated lemon rind
2 tbsp. parsley, finely chopped
1 tomato, peeled & chopped
Salt
Pepper
3 green onion tops

BUTTER WINE SAUCE:

1/2 c. butter
2 tbsp. green onion tops, chopped
2 tbsp. parsley, finely chopped
1/4 c. Sauterne

Pat fish dry with paper towel. Season cavity of fish with salt and pepper. Brush fish with butter and lemon and place on a piece of wax paper large enough to enclose it completely.

Top fish with parsley, onion tops and tomato. Fold paper over and secure with toothpicks. Place fish diagonally in microwave on heavy brown paper or in flat baking dish. Cook on high 9 minutes or until fish flakes easily with a fork. Turn fish half way through cooking time.

Mix ingredients for butter sauce in a 2 cup measure. Cook on high for 2 minutes. Sauce may be served in individual dishes or poured over fish before serving. Serves 4.