Fish Provencale

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 wine
• 2 tomatoes, peeled,seeded & coarsely chopped or 1 (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

Recipe

• 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.