Perch with rosemary
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.