1 tbsp. sugar
1/ tsp. instant chicken bouillon
1/2 c. orange juice
1/4 tsp. grated orange peel
1 lb. fish fillets (orange roughy or sole)
1 orange, sliced
2 tsp. cornstarch
Dash of pepper
1 tsp. lemon juice
1/8 tsp. tarragon leaves
Salt or salt substitute

Combine sugar, cornstarch, bouillon, pepper, orange and lemon juice in 1 cup glass measure. Mix well.

Microwave on High uncovered 1 1/4 to 1 1/2 minutes or until thickened, stirring once. Stir in orange peel and tarragon. Set aside.

Place fish fillets in 12 x 8 inch microwave safe baking dish. Sprinkle lightly with salt. Cover with plastic wrap.

Microwave on High 4 to 4 1/2 minutes or until fish flakes apart easily. Remove fillets to microwave safe serving platter. Spoon orange sauce over fish. Garnish with orange slices.

Microwave on High uncovered 45 to 60 seconds or until heated through. Makes about 4 servings.