Perch With Rosemary

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.
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