Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   water
   2      tablespoons   wine -- dry white
   1      medium        carrot -- cut into 1/2"
                        -- pieces
     1/2                cup)
   1                    celery stalk -- cut into 1"
                        (about 1/2 cup)
   1      medium        onion -- sliced and
                        -- separated
                        rings
     1/2                lemon -- sliced
   3                    peppercorns
   1                    bay leaf
   2      tablespoons   parsley -- fresh, chopped
     1/8  teaspoon      salt
  16      ounces        fish fillets -- thawed
                        breadcrumbs -- seasoned dry
                        paprika
                        -----creamy Swiss sauce-----
   3      tablespoons   butter -- (or marg.)
   3      tablespoons   flour -- all-purpose
     1/4  teaspoon      salt
     1/8  teaspoon      pepper -- white
   1      cup           half-and-half
     1/2  cup           fish stock -- reserved
     3/4  cup           cheese -- Swiss,
                        -- shredded(3oz)

Preparation:

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.