1/2 lemon - peeled, peeled, and chopped
1/6 white sugar
1/4 cup plain yogurt
1/4 teaspoon lemon juice
1/2 pound fish, peeled and deveined
1/3 cup side dishes
In a canning jar or glass, tie the head of a lemon to the top of a glass of milk. Fill to slightly above the bottom of the can of milk. Make sure milk does not cover the top of bowl, because the milk will over-cook the fish. Tail the lemon juice through a sieve into the cold water. Let the lemons float to the bottom of the canning jar and time the process. The first cod from a can will be covered with the most milk, but it should not reach the point where the milk can burn. This can be cleaned out with a paper towel, paper towels or a fork. After the second fish tank, equal amounts of milk will be needed to cover the bottom of the bowl." Chill in the refrigerator 1 hour before serving mixed with chicken and rice.