Preheat the oven to 400 degrees F.
In a 12 to 14-inch ovenproof saute pan, heat 4 tablespoons of oil until smoking. Add the mushrooms and garlic and saute 3 minutes. Add the tomato paste and thyme, and continue to cook 5 minutes. Remove the mixture to a bowl and set aside.
Season the fish well with salt and pepper. Heat the remaining oil in the same pan and add the fish. Saute until deep golden brown on the first side. Carefully turn the fish, add the wine, and return the mushroom mixture to the pan. Put the pan into the oven and cook for 4 minutes, until fish is cooked through. Remove from oven, sprinkle with parsley and serve.
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|Serving Size: 1 Recipe (621g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 21 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 251.8mg||9 %|
|Potassium 1804.1mg||47 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 15.5g|
|Protein 9.2g||13 %|
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Calories per serving: 197
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