Ingredients
1 1/2 cups fresh mushrooms
1 medium green or red sweet pepper, seeded and cut into 1-inch pieces (3/4 cup)
1 small onion, halved and sliced
2 T. chicken broth or water
4 4oz. fish fillets, 3/4 inch thick
1/2 tsp. dried oregano, crushed
1 cup picante sauce or salsa
2 T. grated Parmesan cheese
Preparation
In a 1 1/2 quart microwave-safe casserole combine mushrooms, pepper, onion and broth. Micro-cook, covered, on 100% power 5-6 minutes or till tender, stirring once. In an 8 x 8 x 2-inch microwave-safe baking dish place fish fillets in an even layer. Micro-cook, covered on high 4-5 minutes or till fish flakes easily with fork. Drain juices. With a slotted spoon, place vegetables atop fish; sprinkle with oregano. Spoon salsa over vegetables. Micro-cook, uncovered, 1-2 minutes or till heated through. Sprinkle with Parmesan cheese.
