Ingredients
1/2
cup sliced fresh mushrooms (about 1 oz)
2
tablespoons dry white wine or nonalcoholic white wine
2
teaspoons tomato paste
1
medium tomato, chopped (3/4 cup)
1
small onion, chopped (1/4 cup)
1
clove garlic, finely chopped
2
teaspoons chopped fresh thyme
1/4
teaspoon salt
1/2
lb thin sole fillets, cut into 2 serving pieces
2
teaspoons canola oil
Preparation
In 1-quart saucepan, heat mushrooms, wine, tomato paste, tomato, onion, garlic and half of the thyme to boiling; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until slightly thickened.
Meanwhile, sprinkle salt and remaining thyme over fish fillets; roll up fillets. In 8-inch nonstick skillet, heat oil over medium-high heat. Cook rolled fish, seam side down, in oil 4 to 5 minutes, turning as needed, until lightly browned on all sides.
Top fish with tomato mixture; reduce heat to low. Cover; cook 5 minutes longer or until fish flakes easily with fork.
