Perch With Rosemary

Ingredients

some garlic
28 gr butter
425 gr perch fillets
120 ml milk
90 gr fine cornmeal
10 gr rosemary
20 gr parmesan cheese
3 gr salt
3 gr black pepper

Instructions

Mix all dry ingredients. In a saute pan melt butter or margarine and saute 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. ----