1 lb Orange roughy fillets
1/2 c  Chopped celery & leaves
1/2 c  Sliced onion
1/8 ts Pepper
1    Sliced tomato
1    Sliced lemon
1 lg Bay leaf
1/4 c  Water
1/2 ts Sugar
1 ts Cider vinegar

Cut fillets crosswise into strips about 1/2″ 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.