Lemon Fish

Recipe Ingredients

1/4 cup	59ml	Salad oil
2 cups	125g / 4.4oz	Sliced onions
6		Pike, salmon, or whitefish
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
2		Tomatoes - diced
2		Lemons - sliced thin
1/2 cup	118ml	Water
1 tablespoon	15ml	Cider vinegar
2 teaspoons	10ml	Sugar
1		Bay leaf

Recipe Instructions

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.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.