2 lbs. fish fillets
4 green onions, chopped
1 c. mushrooms, sliced
2 tomatoes, peeled & cut into eighths
1 tsp. salt
1/4 tsp. pepper
1/3 c. white wine
1 tbsp. lemon juice
3 tbsp. butter

SAUCE:

1/4 c. water
2 tbsp. cornstarch
1 tbsp. parsley, chopped
1 c. poaching liquid

Arrange fillets in 3-quart glass dish with thick edges toward the outside. Sprinkle with remaining ingredients, except butter. Dot top with butter; cover with wax paper. Microwave for 15 to 17 minutes on medium, or until fish flakes easily. Drain, reserving 1 cup of liquid. Let fish stand, covered, and prepare sauce. Combine water, cornstarch, and parsley in 4 cup bowl; beat until smooth. Beat in 1 cup reserved poaching liquid. Microwave about 3 minutes on High or until thickened. Beat lightly and pour sauce over fish and vegetables. Serves 6 to 8.