Tomato-Topped Fish - cooking recipe

Ingredients

1 lb. fresh or frozen fish fillets
6 slices bacon or Bac*Os
1 medium onion, sliced
1 medium tomato, chopped

Preparation

Thaw fish if frozen.
In a large skillet, cook bacon over medium-low heat for 6 to 8 minutes or until crisp, turning often. Remove bacon and drain on paper towels.
Add onion to drippings in skillet.
Cook 5 to 7 minutes or until tender; drain.
Stir in tomato.
Bring to boiling.
Reduce heat. Cover and simmer 1 to 2 minutes or until heated through.
Crumble bacon and stir into tomato mixture.