Fish Provencale

• fish fillets, fresh or frozen6
• salt↗
• paprika↗
• chopped onion1⁄4 cup
• garlic, minced↗1
• sliced mushrooms (or 1 small can, drained)1 cup
• butter or margarine↗1 tablespoon
• dry white wine↗1⁄2 cup
• tomatoes, peeled, seeded & coarsely chopped or (16 ounce) can tomatoes, drained & chopped↗1
• parsley↗2 tablespoons
• sugar↗1 teaspoon
• instant vegetable bouillon granules↗1 teaspoon
• cornstarch↗2 teaspoons
• cold water1 tablespoon

Step-by-step instructions

1. 1

   Thaw fish, if frozen.

2. 2

   Sprinkle each fillet with salt& pepper.

3. 3

   Roll up fillets& secure with tooth pick.

4. 4

   Cook onion, garlic& mushrooms In butter or margarine in a large skillet for about 5 minutes.

5. 5

   Add wine, tomatoes, parsley, sugar& bouillon and bring to a boil.

6. 6

   Add fish, reduce heat, cover& simmer for 15- 20 minutes or until fish flakes easily.

7. 7

   Remove fish to a platter, cover& keep warm.

8. 8

   Boil skillet mixture, uncovered, til reduced to about 1 1/2 cups.

9. 9

   Combine water& corn starch& add to skillet.

10. 10

    Cook, stirring constantly,'til mixture is thickened& bubbly.

11. 11

    Spoon sauce over fish.