Poached fish in creamy sauce

1. Combine first 10 ingredients in a 12x8x2" baking dish; stir well, being sure vegetables are evenly distributed in dish.
2. Cover with clear plastic wrap; microwave at high for 4 to 6 minutes or until vegetables are crisp-tender arrange fish fillets over vegetables with thicker portions to outside of dish (thinner portions may overlap, if necessary).
3. Cover and microwave at high for 3 to 5 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking.
4. Remove fish fillets, and keep warm.
5. Straini fish stock, and discard vegetables.
6. Add enough water to fish stock to measure ½ cup; use to prepare creamy swiss sauce.
7. Return fillets to baking dish; spoon sauce over fillets.
8. Sprinkle with breadcrumbs and paprika.
9. Cover and microwave at medium for 2 to 3 minutes or until bubbly.
10. Creamy swiss sauce: place butter in a 1-quart glass measure or casserole dish.
11. Microwave at high for 30 seconds or until butter melts; blend in flour, salt, and pepper.
12. Gradually add half-and-half and fish stock, stirring well.
13. Microwave at high 2-½ minutes; stir well.
14. Microwave at high for 1-½ to 2-½ minutes or until thickened and bubbly, stirring at 1 minute intervals.
15. Add cheese, stirring until melted.
16. Yield: about 2 cups.