1. Pat fish dry & arrange in a shallow 2-quart glass baking dish with meaty portions toward edges of dish.

2. Add wine.

3. Cover dish with plastic wrap & cook in microwave on high for 5 minutes.

4. Let stand, cover & cook in microwave for 2-4 minutes or until fish flakes with a fork in the thickest portion.

5. Transfer fish to platter, cover and chill.

6. Pour fish liquid & cream into a small pan, boil until reduced to 1/2 cup liquid.

7. Blend mustard and yolks.

8. Stir in hot liquid.

9. Stir back into liquid pan. Cook over low heat, stirring, 1-2 minutes or until sauce thickens slightly.

10. Stir in capers and salt and pepper to taste.

11. Cover & chill.

12. Spoon part of the sauce over fish, serve with remaining sauce.

glass dish for about 8-10 minutes per side about 4-5 inches from the heat.