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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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