Perch with Rosemary
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | pounds |
perch
fillets |
* |
| ½ | cup |
milk
|
|
| ¾ | cup |
cornmeal
fine, ground |
|
| 3 | tablespoons |
rosemary leaves
chopped |
|
| ¼ | cup |
Parmesan cheese
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
freshly |
|
| 2 | cloves |
garlic
finely minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 907.2 | g |
perch
fillets |
* |
| 118 | ml |
milk
|
|
| 177 | ml |
cornmeal
fine, ground |
|
| 45 | ml |
rosemary leaves
chopped |
|
| 59 | ml |
Parmesan cheese
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
freshly |
|
| 2 | cloves |
garlic
finely minced |
|
Directions
Mix all dry ingredients.
In a sauté pan melt butter or margarine and sauté ½ of the minced garlic 1 minute.
Dip perch in milk, then dredge in seasoned corn meal.
Place in sauté 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.
