1 cucumber, peeled, seeded and cut into strips
1 tomato, chopped
1 c. sliced mushrooms
1 tsp. tarragon
12 oz. orange roughy fillets
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. Half and Half
1/4 c. white wine
1 tsp. parsley

Combine cucumber, tomato, mushrooms and tarragon in 9 inch square baking dish. Cover. Microwave on High for 4 minutes. Add orange roughy. Cover. Microwave at 70% power for 8 minutes until fish is flaky. Drain reserving 1/4 cup of liquid. Arrange fish and veggies on platter.

Place butter in 4 cup measure and microwave on High for 45 seconds until butter melts. Stir in flour, salt and pepper. Blend in reserved liquid, Half and Half and wine. Microwave 3 minutes at 70% power until thick. Pour sauce over fish. Sprinkle with parsley.