Fish And Mushrooms à la Grecque

À la Grecque refers to the Greek style of cooking, using olive oil, lemon juice, herbs and spices. These ingredients and technique are similar to any cuisine's poaching technique to cook fish or vegetables. Apply this technique to everyday cooking, which is a very simple and healthy way to enjoy food. I think the ingredients can be changed for individual taste and availabilities and also by adding seafood or go strictly vegetarian. There is no rule for this recipe.
Ingredients:
Two 6 oz white firm fish
1 large beefsteak tomato
1/2 lb button mushrooms
Poaching cooking liquid:
1/4 cup olive oil
1/4 cup white wine (good enough to drink)
1 shallot, finely chopped
1 garlic, crushed
4 coriander seeds, crushed
1 bay leaf
1 sprig of thyme
1 sprig of parsley
1 tsp salt
1/4 tsp sugar
2 tsp lemon juice

Garnish with finely chopped parsley

Directions:
Score a cross into the top of tomato. Plunge the tomato into boiling water for 30 seconds. Then drain and peel the skin away from the tomato. Remove the cores and chop the tomato.
In a nonstick pan, put the chopped tomato with all the poaching cooking liquid ingredients listed above the lemon juice. Add 1/2 cup water. Bring to boil. Cover and simmer for 10 minutes, stirring occasionally. Uncover the pan, add mushrooms, and simmer further for an additional 10 minutes. Using a slotted spoon and lift out the mushrooms. Place them in a serving place.
Place the fish into the poaching liquid and poach fish for 5 minutes or until fish flakes easily with a fork. Lift out the fish and place together with mushrooms.
Boil the cooking liquid rapidly until the liquid is reduced to half of the current volume (might be about 1/2 cup left). Remove the bay leaf, thyme, and parsley. Add lemon juice and season with more salt and black pepper, if needed. Pour liquid over fish and mushrooms. Sprinkle with chopped fresh parsley.