Title: Perch with rosemary
 Categories: Fish
      Yield: 4 Servings
 
      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
 
  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.