Perch with Rosemary
| Yield: | 4 Servings |
| Categories: | Fish |
| 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 |
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