Fish Provencale - cooking recipe

Ingredients

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

Preparation

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