Perch with rosemary

Yield: 4 Servings

Measure Ingredient
2 tablespoons Butter or margarine
2 pounds Perch fillets
½ cup Milk
¾ cup Fine ground cornmeal
3 tablespoons Fresh rosemary, chopped
¼ cup Parmesan cheese
1 teaspoon Salt
1 teaspoon Black pepper, freshly
1 Ground
2 cloves Garlic, finely minced

Mix all dry ingredients. In a saute pan melt butter or margarine and saute ½ 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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