1 tsp. chicken bouillon
2 tsp. hot water
1/2 c. plain yogurt
1/2 tsp. salt
1 lb. sole or your favorite fish fillets
1/4 tsp. prepared mustard
Dash pepper

Combine bouillon and water in small dish. Let stand a few minutes to dissolve bouillon. Stir in yogurt and mustard. Set aside.

Cut fillets into serving pieces. Arrange in 8-inch square glass baking dish. Sprinkle with salt and pepper. Cover with bouillon mixture. Cover with plastic wrap.

Microwave on high 4-5 minutes or until fish flakes apart easily, rotating dish once. Serve fillets with mustard-yogurt sauce. Four servings, about 120 calories each. Delicious - trust me!