Fish Provencale

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

1. Thaw fish, if frozen.
2. Sprinkle each fillet with salt& pepper.
3. Roll up fillets& secure with tooth pick.
4. Cook onion, garlic& mushrooms In butter or margarine in a large skillet for about 5 minutes.
5. Add wine, tomatoes, parsley, sugar& bouillon and bring to a boil.
6. Add fish, reduce heat, cover& simmer for 15- 20 minutes or until fish flakes easily.
7. Remove fish to a platter, cover& keep warm.
8. Boil skillet mixture, uncovered, til reduced to about 1 1/2 cups.
9. Combine water& corn starch& add to skillet.
10. Cook, stirring constantly,'til mixture is thickened& bubbly.
11. Spoon sauce over fish.

fish, salt, paprika, onion, clove garlic, mushrooms, butter, white wine, tomatoes, parsley, sugar, cornstarch, cold water

Taken from www.food.com/recipe/fish-provencale-54785 (may not work)