2 tb Butter
2    Garlic cloves, finely
-chopped
1    Bell pepper, julienne
1/2 md Onion, cut into strips
1 ts Fennel seeds
6 tb Dry vermouth or white wine
2 tb Tomato paste
2 tb Chopped fresh parsley
Salt and pepper
4    Trout fillets (4 oz each)

Combine butter and next four ingredients in able dish. Cover
and microwave on full power for 2 minutes. Stir in vermouth, tomato paste
and parsley. Season with salt and pepper. Place trout fillets flesh-side
down on vegetable mixture; cover and cook for 2 minutes. Rotate dish; cook
1 to 2 minutes longer, or until fish flakes with a fork. Place trout on
serving plate and top with vegetable mixture. Garnish with additional
parsley. Makes 2 to 4 servings. About 255 calories per 4-oz serving.