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Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into serving-size portions if necessary. Sprinkle fish with 1/4 teaspoon salt and the pepper. Set aside.
In a microwave-safe 2-quart casserole or baking dish, stir together tomato, cucumber, green pepper, celery, onion, tomato paste, snipped or dried thyme and the remaining 1/4 teaspoon salt. Cover tightly with lid or plastic wrap. Microwave on High for 4 to 6 minutes or until celery is crisp-tender. Transfer tomato mixture to a medium bowl; cover and keep warm.
Arrange fish in the same casserole or baking dish. Turn under any thin portions of fish to make an even thickness. Microwave, covered, on High for 3 to 5 minutes or until fish flakes easily when tested with a fork.
Divide fish fillets and tomato mixture among four dinner plates. If desired, garnish with thyme sprigs. Serve with rice.