Baked Lemon Cod With Roquefort

• 2 pieces of fresh cod or 2 pieces any flaky fish
• 3 teaspoons lemon juice, fresh
• 1 tomatoes, crushed I prefer KUMATO tomatoes above all others- they are very nice and intense with tomato flavor
• 3 -4 garlic cloves, crushed
• 1 teaspoon dill weed, if using dried herbs, rub between fingers first to release aroma
• 1 teaspoon parsley
• 1 teaspoon olive oil
• 3 tablespoons white wine
• 2 teaspoons olive oil
• 1 tablespoon butter, divided
• 1 -2 ounce Roquefort cheese, crumbled
• 2 lemon slices
• 2 pieces aluminum foil

1. Preheat oven to 350u0b0.
2. In a bowl, combine tomato, garlic, herbs, white wine, lemon juice, and 1 teaspoon olive oil.
3. Line a glass or ceramic baking dish (whatever size fits your pieces easily) with two pieces of foil, laid next to each other.
4. Use the rest of the olive oil to brush the foil all over before putting the fish inside.
5. Put one fish on each piece of foil.
6. Spoon tomato mixture over each piece until covered.
7. Lay a slice of lemon on each fish.
8. Dab a very little pat of butter on top of each fish.
9. Cover each piece into a little foil packet, but not too tightly.
10. Bake for 20 - 25 minute.
11. If fish is very full of liquid, drain as well as you can without removing the fish from the foil.
12. Open fish from foil so that the tops are exposed very well.
13. Crumble Roquefort cheese over the tops of the fish to cover lightly.
14. Salt and pepper to taste.
15. Broil fish on low under the broiler in your oven for another 10-15 minutes, or until a nice golden color appears on the fish, and the fish flakes well.
16. Remove from foil to plate.
17. Serve with lemon wedges.

cod, lemon juice, tomatoes, garlic, dill, parsley, olive oil, white wine, olive oil, butter, cheese, lemon slices, aluminum foil

Taken from www.food.com/recipe/baked-lemon-cod-with-roquefort-455775 (may not work)