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Perch with rosemary
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| Artist: |
_ |
| Categories: |
Fish, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Butter or margarine | | 2
| lbs | Perch fillets | | 1/2
| cup | Milk | | 3/4
| cup | Fine ground cornmeal | | 3
| tbsp | Fresh rosemary, chopped | | 1/4
| cup | Parmesan cheese | | 1
| tsp | Salt | | 1
| tsp | Black pepper, freshly | | 1
| | Ground | | 2
| cl | Garlic, finely minced |
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Procedures:
| 1 | Mix all dry ingredients. | | 2 | In a saute pan melt butter or margarine and saute ?of the minced garlic 1 minute. | | 3 | Dip perch in milk, then dredge in seasoned corn meal. | | 4 | Place in saute pan and cook until browned on both sides about 3 minutes per side. | | 5 | Cook fillets in 2 batches. | | 6 | Use remaining garlic to start second batch. | | 7 | Serve with fresh lemons, green salad and crusty bread. |
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