FISH WITH TOMATO FENNEL SAUCE


3 fresh firm white Cod fish fillets, about 1/2 inch thick
3 tablespoons Light Soy Sauce, divided
1/8 teaspoon coarse ground black pepper
1 teaspoon canola oil
1 stalk celery, thinly sliced
garlic, preferably roasted to taste
2 Roma tomatoes, cut into eighths
Button Mushrooms
1 tablespoon drinking white wine
1/2 teaspoon brown sugar
1/8 teaspoon fennel seed, crushed
minced fresh herb

Place fillets in single layer in 13 x 9-inch microwave-safe covered casserole dish; brush with mixture of 2 Tbsp. light soy sauce and pepper. Cover dish and microwave on High 6 minutes, or until fish flakes easily with fork. Reserving pan drippings, remove fillets to serving platter; keep warm.
Heat oil in small non-stick skillet over medium heat. Add celery and garlic; stir-fry 5 minutes. Add tomatoes, remaining 1 Tbsp. light soy sauce, wine, sugar and fennel; simmer 2 minutes, stirring occasionally. Stir in 2 Tbsp. reserved pan drippings; simmer 1 minute longer.
When ready to serve , throw heated pan mixture over fish in casserole dish, and add some fresh minced herb such as thyme or rosemary. Throw in some whole olives as and option.