Baked Cod with Risotto and Marinara

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4 small cod fillets

1 ½ cups Panko bread crumbs

¼ cup green can cheese

¾ cup plain Risotto

3 cups water

2 (15oz) cans fire roasted red gold tomatoes juice and all

4 green onions chopped end to end

1 bell pepper chopped

3 cloves garlic minced

2 cups whole milk

2 teaspoons fresh rosemary chopped

½ (8oz) container White Mushrooms sliced

2 tablespoons olive oil plus more for oiling pan

1 lemon juiced

Salt and Pepper to taste

Directions at facebook.com

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