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1
Preheat oven to 350 degrees F.
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2
Wipe each fillet with paper towel, then cut in half lengthwise and roll up each piece.
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3
In a saute pan, melt the butter over medium heat, then add the chicken broth or wine, garlic, tarrogon basil, Dijon mustard, tomatoes, and sugar; saute for 10 minutes.
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4
(Microwave method: place the butter in a 9 inch microwave safe pie plate and melt at high for 1 minute.
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5
Add the chicken broth or white wine, garlic, tarragon or basil, Dijon mustard, tomatoes and sugar.
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6
Cover and cook 5 minutes at high.
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7
Stir well.)
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8
Butter a baking dish (one with a cover) and place the fish rolls side by side in the dish, the pour the sauce over.
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9
Bake, covered, at 350 degrees F for 25 minutes.
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10
(Microwave method: Place the fish rolls side by side in the dish and baste with the sauce.
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11
Cook 8 minutes at medium high basting with juice halfway throug the cooking.)
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12
Remove the fish with a perforated spoon and place it in a warm serving dish.
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13
Pour the sauce from the baking dish into a saucepan and add the cream and paprika; stir and simmer over medium heat for 4 minutes.
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14
(Microwave method: to the sauce remaining in the cooking dish, add the cream and paprika; stir, and cook 2 minutes at high, stirring once.)
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15
Pour over the fish and serve.
