FILLET PROVENCAL

FILLET PROVENCAL

2 sm. onions, sliced
2 tbsp. butter
1 clove garlic, finely chopped
1 (16 oz.) can stewed tomatoes, chopped
1 (4 1/2 oz.) jar sliced mushrooms, drained
1/4 c. white wine
1/8 tsp. basil
6 flounder fillets (about 1/4 lb. each)
Salt

TO COOK BY MICROWAVE: In 8x12 inch dish, combine onion, butter and garlic. Cover with plastic wrap. Cook at high 3 to 3 1/2 minutes. Stir in tomatoes, mushrooms, wine and basil. Cover. Cook at high 3 minutes, and at medium 3 to 4 minutes; stir once.
Meanwhile, season fish with salt, skin side only. Roll up (skin side in) and arrange seam-side down in sauce; spoon sauce over fish. Cover. Cook at high 5 to 7 minutes, or until fish is done. Let stand, covered, 5 minutes before serving.