3 lbs. white fish or pike, or bass, cleaned
3 tomatoes, skinned & chopped
1/4 c. olive oil
1 tbsp. minced parsley
6 cloves garlic, sliced
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. lemon juice
1/2 c. water

Mix the olive oil and water in a large saucepan, stir and bring to a simmer. Put in the chopped tomatoes, parsley, garlic, sugar, salt and pepper and mix. Cook at low heat, stirring occasionally for 15 minutes. Gently place the fish on top of the sauce and cover pan. Cook on low heat for 20 to 25 minutes until fish is tender. When cooked, remove from heat and allow to stand for 1/2 hour before serving. Serve with sauce from the pan poured over the fish. Sprinkle on the lemon juice. Serves 6.