Perch with rosemary
Last updated 6/12/2012 12:50:30 AM. Recipe ID 11932. Report a problem with this recipe.
Title: Perch with rosemary
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
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.
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