1/4 c. butter
1 c. chopped onion
1/2 c. sliced celery
1 tsp. minced garlic
16 oz. can tomatoes (undrained and chopped)
1 bay leaf
1 tbsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. hot pepper sauce
1 c. fresh mushrooms, sliced
1 1/2 lb. fish fillets (sole, flounder or turbot)
Parsley

In large skillet, melt butter. Saute onion, celery and garlic for about 3 minutes. Stir in tomatoes, bay leaf, Worcestershire, salt and hot pepper sauce. Simmer 15 minutes, or until thickened. Add mushrooms. Roll fillets and arrange in sauce. Cover and cook 10 minutes longer, or until fish is done. Remove fish to serving platter. Remove bay leaf from sauce. Spoon sauce around fish and sprinkle with parsley. Makes 4 servings each containing about 273 calories.