|1 pounds||Orange roughy fillets|
|½ cup||Chopped celery & leaves|
|½ cup||Sliced onion|
|1 large||Bay leaf|
|1 teaspoon||Cider vinegar|
Cut fillets crosswise into strips about ½" wide. In large skillet, cook celery & onion in oil until tender. Arrange fish over vegetables. Sprinkle with pepper. Cover fish with tomato & lemon slices. Combine water, sugar & vinegar & bay leaf. Pour over fish mixture. Cover & simmer 8-10 minutes. Remove bay leaf before serving.
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