6 fresh or frozen sole fillets (1 1/2 lbs.)
Salt
Paprika
1/4 c. chopped onion
1 clove garlic, minced
1 tbsp. butter
2 tsp. cornstarch
1 (8 oz.) can tomato sauce
1 (8 oz.) can tomatoes, cut up
1 (3 oz.) can sliced mushrooms, drained
1/2 c. dry white wine
2 tbsp. snipped parsley
1 vegetable or chicken bouillon cube, crushed
1 tsp. sugar
Hot cooked rice

Thaw sole fillets, if frozen. Sprinkle each fillet with salt and paprika. Roll up fillets. Place, seam side down, in a 10 x 6 x 2 inch microwave-safe baking dish; set aside.

For sauce, in a 4-cup microwave-safe glass measure or bowl micro-cook the onion and garlic in butter, uncoverd on 100 percent (high) about 1 1/2 minutes or until onion is tender. Stir in cornstarch. Stir in tomato sauce, undrained tomatoes, canned sliced mushrooms, white wine, parsley, vegetable or chicken bouillon cube and sugar. Micro-cook, covered, on 100 percent (high), about 3 minutes or until sauce is boiling, stirring twice.

Pour sauce over fish. Micro-cook, covered, on 100 percent (high), for 7 to 8 minutes or until fish flakes easily when tested with a fork, giving dish a quarter turn every two minutes and spooning sauce over fish each time. Serve with fish and sauce over hot, cooked rice. Makes 8 servings.