Instructions: Baking Method: Place fish fillets in a non-stick or greased baking dish. Arrange tomato and cucumber slices on top.

In a saucepan, cook onion, green pepper, and minced garlic in butter until onion is tender, but not brown. Remove from heat. Stir in parsley, wine, lemon juice, and marjoram. Spoon over fish.

Bake in 375 degree oven for about 25 minutes, or until fish flakes easily when tested with a fork. Serve with wild rice.

Microwave Method: Place fish in 8- by 8- by 2-inch microwaveable casserole dish. Arrange tomato and cucumber slices on top.

In small microwaveable bowl, melt margarine on HIGH for one minute; add onion, green pepper, and garlic. Microwave vegetables for 2 minutes on HIGH and remove from oven. Stir in parsley, wine, lemon juice, and marjoram. Spoon over fish.

Cook 8 to 10 minutes on HIGH, until fish flakes easily. Be sure to layer toppings evenly on fillets.

This recipe yields 6 servings.

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