1 lb. fish fillets
2 tbsp. butter
2 tbsp. dry white wine
1/2 tsp. lemon juice
1 med. tomato, peeled & cut into cubes
2 green onions, thinly sliced
1/2 c. mushrooms, sliced
1/4 tsp. salt

Arrange fillets on 8-inch round or oval micro-proof baking dish with thickest parts toward outside of baking dish. Dot with butter. Combine wine with lemon juice. Pour over fillets. Top with remaining ingredients. Place in oven with one fillet over circle on glass tray. Cover wtih waxed paper, cook on high (600 - 700 watts) about four minutes. Let stand about 3 minutes before serving.

Makes 2 servings.