Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Water 1/2 Lemon; sliced
2 tb Wine, dry white 3 Peppercorns
1 md Carrot; cut into 1/2" pieces 1 Bay leaf
-(about 1/2 cup) 2 tb Parsley, fresh; chopped
1 Celery stalk; cut into 1" 1/8 ts Salt
-pieces (about 1/2 cup) 16 oz Fish fillets; thawed
1 md Onion; sliced and separated Breadcrumbs, seasoned dry
-into rings Paprika

---------------------CREAMY SWISS SAUCE--------------------------
3 tb Butter (or marg.) 1 c Half-and-half
3 tb Flour, all-purpose 1/2 c Fish stock; reserved
1/4 ts Salt 3/4 c Cheese, Swiss; shredded(3oz)
1/8 ts Pepper, white

Combine first 10 ingredients in a 12x8x2" baking dish; stir well,
being sure vegetables are evenly distributed in dish. Cover with
clear plastic wrap; microwave at HIGH for 4 to 6 minutes or until
vegetables are crisp-tender

Arrange fish fillets over vegetables with thicker portions to outside
of dish (thinner portions may overlap, if necessary). Cover and
microwave at HIGH for 3 to 5 minutes or until fish flakes easily when
tested with a fork, giving dish one half-turn during cooking. Remove
fish fillets, and keep warm. Strain fish stock, and discard
vegetables. Add enough water to fish stock to measure 1/2 cup; use to
prepare Creamy Swiss Sauce.

Return fillets to baking dish; spoon sauce over fillets. Sprinkle
with breadcrumbs and paprika. Cover and microwave at MEDIUM for 2 to
3 minutes or until bubbly.

Creamy Swiss Sauce: Place butter in a 1-quart glass measure or
casserole dish. Microwave at HIGH for 30 seconds or until butter
melts; blend in flour, salt, and pepper. Gradually add half-and-half
and fish stock, stirring well.

Microwave at HIGH 2-1/2 minutes; stir well. Microwave at HIGH for
1-1/2 to 2-1/2 minutes or until thickened and bubbly, stirring at 1
minute intervals. Add cheese, stirring until melted. Yield: about 2
cups.

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-16-95

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