Instructions: Cut fillets in pieces, approximately 2 by 2 inches; toss with paprika. Lightly oil large skillet with cooking spray; brown fish on medium-high until it flakes easily when tested with a fork. Remove from heat, set aside and keep warm.

In the same skillet combine tomato sauce, mushrooms, thyme, marjoram and savory; simmer on medium-low heat until mushrooms are tender.

Divide tomato sauce mixture evenly into four soup bowls; add fish and top with green onions.

This recipe yields 4 servings.

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