Wipe each fillet with a paper towel, cut in half length-wise and roll up each piece.
Melt the butter in a 9-inch (23 cm) round microwave-safe dish and melt 1 minute at HIGH.
Add the chicken broth or white wine, garlic, tarragon or basil, Dijon mustard, tomatoes and sugar.
Cover and microwave 5 minutes at HIGH.
Place the fish rolls side by side in the dish and baste with the sauce.
Microwave 8 minutes at MEDIUM-HIGH, basting with the juice halfway through the cooking.
Remove the fish with a perforated spoon and place it in a warm dish.
Add the cream and paprika to the sauce remaining in the cooking dish.
Stir and microwave 4 minutes at HIGH, stirring once.
Pour over the fish and serve.