Cut fillets in pieces, approximately 2x2 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.

Yield
4 servings

Nutritional Value Per Serving
Calories 300, Calories From Fat 27, Total Fat 3g, Saturated Fat 0g, Cholesterol 80mg, Total Carbohydrate 23g, Protein 47g