|Onion||1 Small, finely chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Dijon style mustard||1 Tablespoon|
|Reserved fish broth||1 1⁄4 Cup (20 tbs)|
|Half and half||1 Cup (16 tbs)|
Cook and stir onion in margarine in 1 1/2-quart saucepan over low heat until onion is tender, about 5 minutes.
Blend in flour, mustard, salt and pepper.
Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
Stir in reserved fish broth and thehalf-and-half.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Microwave Directions: Prepare potatoes as directed.
If fish fillets are large, cut into 5 serving pieces.
Place onion, lemon, salt, peppercorns and 1 cup hot water in microwavable dish, 8x8x2 inches.
Arrange fish with thickest parts to outside edges of dish.
Cover tightly and microwave on high (100%) 4 minutes; rojtate dish 1/2 turn.
Microwave until fish flakes easily with fork, 3 to 5 minutes longer.
Remove fish with slotted spoon; place on serving platter and keep warm.
Strain broth; reserve 1 cup.
To prepare Cream Sauce, place onion and margarine in 1 1/2-quart microwavable casserole.
Microwave uncovered on high (100%), stirring every minute, until onion is tender, 2 to 3 minutes.
Blend in flour, mustard, salt and pepper; stir in reserved fish broth and the half-and-half.
Microwave, stirring every minute, until sauce is thickened, 4 to 6 minutes.
Continue as directed.