Cooking Recipe Perch With Rosemary
Recipe 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, finely minced
Directions
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.