Fried Perch with Fresh Porcini

Rinse the fish and pat dry. Clean the mushrooms with a dampened paper towel and cut them into thick slices.

Heat the butter in a large skillet, add the rosemary and saute the perch skin-side down for 4 minutes. Season with salt and pepper, turn the fish over and add the mushrooms to the pan. Saute until the mushrooms are tender and the fish is cooked through, 3-4 minutes.  Deglaze with white wine and let simmer for about 1 minute.