1 lb. sole fillet 500 g
1 c. sliced mushrooms 250 ml
1 tomato, peeled, seeded and chopped
2 tbsp. chopped green onions 25 ml
1/4 c. dry white wine
1/2 c. whipping cream
1 tbsp. cornstarch
1 tbsp. lemon juice
Pinch cayenne pepper
Salt and pepper
2 tbsp. fresh parsley, chopped 25 ml

Fold both ends of each fillet underneath center and arrange like spokes of a wheel in 10 inch microwave pie plate. Sprinkle mushrooms, tomato, and onion evenly over fish. Drizzle with wine.

Cover with vented plastic wrap and microwave at HIGH for 3 to 5 minutes or until fish is opaque, rotating dish once. Drain off cooking juices and reserve. Let fish stand, covered for 2 minutes.

Meanwhile, in 2 cup measure (500 ml), blend together cream and cornstarch, stir in reserved cooking juices. Microwave on HIGH 1 ro 1 1/2 minutes or until thickened, whisking once. Stir in lemon juice, cayenne, salt and pepper to taste. Pour over fish; sprinkle with parsley. Makes 4 servings.