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THE FISH:
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1. Put all the ingredients except the fish into a small rectangular baking dish that will be large enough to lay all the pieces of fish flat.
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2. Cook, covered with wax paper, 3 minutes. Remove the wax paper and lay the cheese cloth or nylon netting so that it extends beyond the edges of the dish.
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3. Put in the fish. Cover with wax paper and cook in the microwave oven about 5 minutes or until the fish flakes easily with a fork.
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4. Using the cheesecloth, carefully lift the fish from the broth and place on paper towels. Cover lightly with foil to hold in the heat and moisture.
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THE SAUCE:
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1. Melt the butter with the flour in a small covered casserole in the microwave oven. (This will take about 1 minute.)
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2. Blend well and gradually stir in the milk and cream. Cook, covered, in the microwave oven, stirring a couple times, until the mixture boils and thickens.
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3. Stir in the Parmesan cheese and the seasoning. Cook.30 seconds more. Stir until sauce is blended. Beat in 2 tablespoons of the fish-wine stock.
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4. Discard the remaining fish wine stock. Gently lift the fish into the original dish. Pour over the Parmesan sauce. Cook enough to reheat everything thoroughly.
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