Perch With Rosemary                                         

•	2 pound perch fillets
•	2 tablespoon butter or margarine
•	1/2 cup  milk
•	3/4 cup  fine ground cornmeal
•	3 tablespoon fresh rosemary, chopped
•	1/4 cup  parmesan cheese
•	1 teaspoon salt
•	1 teaspoon black pepper, freshly
•	2 cloves garlic, finely minced

Preparation
1.  Mix all dry ingredients in a sauté pan melt butter or margarine and sauté.
2.  1/2 of the minced garlic 1 minute dip perch in milk, then dredge in seasoned corn meal. 
3.  Place in sauté pan and cook until browned on both sides about 3 minutes per side. 
4.  Cook fillets in 2 batches. Use remaining garlic to start second batch.