4 large carrots
julienned 2 Tbsp parsley minced 1 tsp olive oil 1/8 tsp salt 1/8 tsp pepper 2 tsp coarse-grain Dijon mustard 1 tsp honey 4 (4 to 5 ozs) flounder
orange roughly or pollock fillets
Combine carrots, parsley, oil, salt and pepper in a 7x11x2-inch microwave safe baking dish. Cover with wax paper. Microwave at 100% power 5 minutes, stirring once. To make an even thickness, fold over thin fillets or bend long fillets. Place fillets on top of carrots in the corners of the dish with the thick parts toward the outside and the thin parts toward the ceneter. Coombine the mustard and honey and spread over fillets. Cover with wax paper. Microwave at 100% power 2 minutes. Rotate fillets, placing cooked parts toward the center and continue to cook 1 to 3 minutes longer or just until fish flakes easily when tested with a fork. Let stand, covered, 2 minutes. Arrange fish and carrots on warm plates.