Baked Lemon Cod With Roquefort

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 2 pieces of fresh cod or 2 pieces any flaky fish
• 3 teaspoons lemon juice, fresh
• 1 tomato, 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 wine
• 2 teaspoons olive oil
• 1 tablespoon butter, divided
• 1 -2 ounce roquefort cheese, crumbled
• 2 lemon slices
• 2 pieces aluminum foil

Recipe

• 1 preheat oven to 350°.
• 2 in a bowl, combine tomato, garlic, herbs, 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.