1 lb. filleted fish
1/2 c. chopped celery and leaves
1/2 c. sliced onion
2 tsp. olive oil
1/8 tsp. pepper
1 tomato, finely sliced
1 lemon, finely sliced
1 lg. bay leaf
1/4 c. water
1/2 tsp. sugar
1 tsp. cider vinegar

Cut fillets into strips. In a large skillet cook celery and drain in oil until tender. Arrange fish on top, sprinkle with pepper. Cover fish first with tomato, then lemon. Combine water, sugar, vinegar and bay leaf. Pour over fish. Cover and simmer 8 to 10 minutes.