1 (3 to 4 lb.) perch
2 tsp. salt
3 tbsp. melted butter
2 sm. bunches fennel greens
1/3 c. brandy, heated

Wash perch and dry thoroughly. Rub with salt inside and out. Dip the fish in the melted butter and grill over an open fire for about 10 minutes basting often with melted butter. The fish is done when if flakes easily.

Place the fish in a shallow baking dish and cover it with the fennel greens which have been washed and thoroughly dried. Pour brandy over the greens and set aflame. 4 servings.