1/2 c. onion, chopped
1 lb. fillets of sole
2 tsp. parsley, chopped
1 c. Swiss cheese, shredded
1 can (10 3/4 oz.) cream of celery soup
1/4 c. dry white wine
1 tbsp. lemon juice
2 tbsp. Italian-flavored bread crumbs
Paprika

Microwave onion in 1 cup glass measuring cup on high for 2 minutes or until tender. Arrange fish fillets in 2 quart glass utility dish; top with cooked onion, parsley and cheese. Combine soup, wine and lemon juice. Pour over fish; top with bread crumbs and paprika. Microwave, covered, on high for 8-10 minutes or until done, rotating dish once or twice. Yield 4 servings.