Recipe - Perch With Rosemary

2 tablespoon Butter or margarine
2 pound Perch fillets
One half cup Milk
Three fourths cup Fine ground cornmeal
3 tablespoon Fresh rosemary, chopped
One fourth cup Parmesan cheese
1 teaspoon Salt
1 teaspoon Black pepper, freshly
1 Ground
2 cl Garlic, finely minced

Mix all dry ingredients. In a saute pan melt butter or margarine and
saute
One half 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.
Posted to MMRecipes Digest V3 #244

Date: Sat, 7 Sep 1996 16:14:39 0500

From: "David" dlopat@ohio.net