1 lb. sole or haddock fillets, drained
1 (8 oz.) can tomato sauce
1 (2 oz.) can sliced mushrooms, drained
1/2 green pepper, cut in strips
1 stalk celery, diagonally sliced
3 tbsp. water
1 1/2 tbsp. minced instant onion
1 tsp. chicken bouillon granules

Place fish in 12 x 8 casserole dish with thickest pieces to outside edges of dish.

In 1 quart glass measure or bowl, stir together tomato sauce, mushrooms, green pepper, celery, water, minced onion and bouillon. Pour evenly over fish. Cover tightly with plastic wrap, turning back one corner to vent.

Microwave on high 8-10 minutes, rotating dish 1/2 turn after 4 minutes, until fish flakes easily with fork. Let stand 5 minutes before serving to blend flavors.