Mix shallots, tomatoes, mushrooms, olives, white wine, and capers in medium bowl.

Season fish with salt & pepper and dredge in flour. Place fish in pan coated with TB olive oil. Cook 2 or 3 minutes each side until golden.

Pour tomato mixture over fish, lower heat and allow to cook 4 to 5 minutes stirring often and gently. Cook until fish flakes easily.

Remove to a platter and serve with yellow rice or pilaf.