Cut the Danah hamour fillets in pieces, approximately 2 by 2 inches, toss with paprika. Lightly oil a large skillet with cooking spray, and brown the 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 till the mushrooms are tender. Divide the tomato sauce mixture evenly into 4 soup bowls, add fish, and top with green onions. Yield: 4 servings.