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Perch with Rosemary

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Submitted by lenni

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
or margarine
2 907.2
POUNDS G PERCH
fillets *
½ 118
CUP ML MILK
¾ 177
CUP ML CORNMEAL
fine, ground
3 45
TABLESPOONS ML ROSEMARY LEAVES
chopped
¼ 59
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BLACK PEPPER
freshly
2 2
CLOVES 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 189 44% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 748mg 31%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 11%
Sugars g
Protein 12g
Vitamin A 8% Vitamin C 5%
Calcium 15% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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