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Microwave Fish Steaks with Julienne of Vegetables

2 fish steaks (salmon or halibut), about 1/2-inch (1 cm) thick
2 carrots
1 large unpeeled potato
1 large tomato
1 cup julienne strips of fennel or celery
1 onion, chopped
2 tsp chopped fresh parsley
1 tsp chopped fresh basil
2 tbsp butter
salt
freshly ground pepper
1 lemon, cut in wedges

Pat fish dry with paper towels and set aside. Cut carrots and potato
into julienne strips. Peel, seed and chop tomato.

In shallow microwave-proof casserole or gratin dish just large
enough to hold everything, arrange fennel, carrots and potatoes.
Sprinkle with chopped tomato, onion, 1 tsp (5 mL) parsley and basil.
Dot with butter. Cover with plastic wrap and microwave on high for
6 or 7 minutes, stirring once, until vegetables are just tender.

Arrange fish steaks over vegetables and season lightly with salt,
pepper and remaining parsley. Cover with plastic wrap and microwave
on high, turning dish a half turn once, for 4 minutes per pound
(500 g), or until fish flakes with a fork. Garnish with lemon
wedges.

Makes 2 servings.

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