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Perch with rosemary

Yield: 4 Servings

Ingredients:

• 2 tb Butter or margarine
• 2 lb Perch fillets
• 1/2 c Milk
• 3/4 c Fine ground cornmeal
• 3 tb Fresh rosemary chopped
• 1/4 c Parmesan cheese
• 1 ts Salt
• 1 ts Black pepper freshly
• 1 Ground
• 2 cl Garlic

Instructions:

finely minced Mix all dry ingredients. In a saute pan melt butter or margarine and saute 1/2 of the minced garlic 1 minute. Dip perch in milk then dredge in seasoned corn meal. Place in saute pan and cook until browned on both sides about 3 minutes per side. Cook fillets in 2 batches. Use remaining garlic to start second batch. Serve with fresh lemons green salad and crusty bread.

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