1/2 c. skinned, seeded, chopped tomatoes
1/2 c. chopped fresh basil
1 tbsp. butter
1/4 tsp. freshly ground black pepper
1 lb. orange roughy fillets (or flounder, sole, turbot or other milk white
fish)
Juice from 1/2 fresh lemon
1/4 c. fine bread crumbs

1. Put tomatoes, basil, butter and pepper on a microwave proof plate large enough to later hold the fish. Microwave on high (100 percent power) 2 minutes to soften butter. Stir.

2. Arrange fish around edge of plate with thickest portion to the outside, tucking under thinnest part of fillet for more even cooking. Squeeze lemon juice over fish. Cover loosely with wax paper. Microwave on high 33 1/2 to 4 1/2 minutes, until just opaque and firm to the touch.

3. Remove fish to serving plate. Add half of the bread crumbs to the tomato mixture and mix lightly. Pile tomato mixture on top of fish fillets; sprinkle with remaining bread crumbs.