Red Snapper with Sauce Roquefort

3 pounds red snapper fillet
Juice of 1 Lemon
2 large onion sliced
1/2 tsp lemon pepper
2 small dried red peppers
1 large bay leaf

Cut snapper fillets into 6 serving portions, sprinkle with lemon juice 
and season to taste with salt and pepper.

Make a bed of sliced onions and place the fish over them in a shallow 
sauce pan. Add water to barely cover, add red peppers and bay leaf. 
Cover the pan tightly with foil and puncture with a fork to let steam 
escape as the fish simmers for 5 to 7 minutes - do not overcook. Remove 
the fillets to a flamproof serving dish and top with a generous portion 
of roquefort sauce. Run under the broiler until the sauce is brown and
bubbly. Serve immediatly.

Sauce Roquefort

3/4 cup soft butter
3/4 cup Roquefort cheese crumbled
3/4 cup fresh grated Parmesan cheese
1/3 cup toasted bread crumbs, seasoned
1 1/2 tbs tomato paste
1 1/2 tbs lemon juice
1 1/2 tsp Worcestershire sauce
1 1/2 tsp chopped parsley
2 or 3 tbs silvered almonds

Blend all ingredients together thoroughly before spreading over filets.