1/4 c. fresh lemon juice
2 tbsp. olive oil
1 tbsp. butter
1 lg. carrot, peeled cut in 1/8" x 2" julienne strips
1/2 red bell pepper, seeded & cut in 1/8" x 2" julienne strips
1 med. tomato, cut in 1/4" dice
1/4 c. chopped parsley
Freshly ground black pepper to taste
1/2 lb. fillet of lemon or gray sole, halved lengthwise

1. Place lemon juice, oil and butter in a microwave safe casserole with a lid. Cook on high power 1 1/2 minutes.

2. Add carrot and green and red peppers, stir well and cook, covered 2 1/2 minute more.

3. Stir in tomato, pepper and parsley. Add the sole. Spoon half the liquid and vegetable mixture on top and cook 4 to 5 minutes more, or until fish flakes easily when tested with a fork. Serve immediately.

Notes: If you don't like a strong lemon taste, you can cut the lemon juice in 1/2 and replace the other half with water. Also, this recipe doubles easily if you have more fish (increase cooking time by 1-2 minutes).