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Lemon Fish

1/4 c Salad oil
2 c Sliced onions
6 sl Pike, salmon, or whitefish
2 ts Salt
1/2 ts Pepper
2 Tomatoes -- diced
2 Lemons -- sliced thin
1/2 c Water
1 tb Cider vinegar
2 ts Sugar
1 Bay leaf

Heat the oil in a deep skillet. Brown the onions in it. Arrange the fish over the onions and sprinkle with the salt and pepper. Add the tomatoes, lemon slices, water, vinegar, sugar and bay leaf. Cover and cook over low heat 35 minutes. Remove bay leaf. Serve hot or cold. Serves 6.

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