2 tbsp. white wine
1/2 c. chopped red onion (1/2 lg.)
1/2 c. chopped green bell pepper (1/2 lg.)
1 lg. fresh tomato, chopped
1 lg. clove garlic, minced
1 (10 oz.) pkg. frozen peas, thawed
1 1/4 lb. fresh sole or flounder fillets
1 tbsp. soft spread butter
1 tbsp. white wine
2 tbsp. flour
1/2 tsp. tarragon flakes
1/4 tsp. freshly ground pepper
1 c. skim milk
Paprika

In 9 inch round casserole dish, combine 2 tablespoons wine, onion, green pepper, tomato, and garlic. Cover dish with lid or plastic wrap, pulling back one corner to vent the steam. (If dish is flat-bottomed, elevate on an inverted saucer.) Place on turntable if available. Microwave on high for 4 1/2 to 5 1/2 minute (low wattage oven 5 1/4 to 6 1/2 minutes) or until vegetables are tender crisp, stirring after 3 minutes.

Layer peas over the vegetables. Arrange fish fillets over peas, with the broader ends of the fillets to the outside of the dish and the thinner sections toward the center of the dish, tucking any pointed ends under the fillet.

Place butter in glass measure and melt, uncovered, on high for 40-50 seconds (LW 45-60 second). Whisk in the wine, flour, tarragon, and pepper. Whisk in milk until completely combined. Microwave, uncovered, on high for 4-6 minutes (LW 4 1/2 to 7 minutes), whisking every minute, until thickened.

Spoon sauce over fish and sprinkle with paprika. Cover again and cook on high for 9-11 minutes (LW 10 3/4 to 14 1/4 minutes) or until fish flakes. Rotate dish 1/2 turn every 5 minutes if not using turntable. Let stand, covered, for 1-2 minutes before serving.

NOTE: If you forgot to thaw the peas, use your microwave. Place the box of peas unopened on plate in microwave at 30 percent power for approximately 3 minutes or until thawed.