|Skinless flounder fillets/Sole fillets||1 Pound (Fresh / Frozen, About 1/4 Inch Thick)|
|Fine herbs||1⁄8 Teaspoon|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Tomatoes/1/2 of a 14 1/2 -ounce can lower-sodium tomatoes, cut up||2 Medium, peeled, seeded, and chopped to make 1 1/3 cups|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Cold water||1 Tablespoon|
|Snipped parsley||1 Tablespoon|
Thaw fish, if frozen.
Cut into 4 equal portions.
Rinse; pat dry with paper towels.
Sprinkle each fillet with fine herbes and pepper.
Roll up fillets.
In a large skillet stir together the mushrooms, wine, onion and garlic.
Bring to boiling; reduce heat.
Cover and simmer for 2 minutes.
Stir in the tomatoes, sugar, and bouillon granules.
Return to boil.
Add fish rolls, seam side down; reduce heat.
Cover and simmer for 8 to 10 minutes or just till fish begins to flake easily.
Transfer fish rolls to dinner plates; keep warm.
Boil remaining mixture in skillet, uncovered, till reduced to 1 1/4 cups (3 to 4 minutes).
In a small mixing bowl stir together the cold water and cornstarch.
Stir into mixture in skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 to 2 minutes more.
Spoon sauce over fish.
Sprinkle with parsley.