1/3 c. butter
1 sm. clove, minced
3/4 tsp. fine herbs
2 (1 lb.) pkg. frozen perch fillets, thawed
1 1/2 c. crushed potato chips, divided
3 tbsp. grated Parmesan cheese

Melt butter in a small saucepan. Stir in garlic and herbs. Remove from heat. Place fillets in a greased 15 x 10 x 1 inch jelly roll pan; brush with half the butter mixture. Sprinkle with half the crushed potato chips; turn fillets, and repeat procedure. Top with cheese; bake at 400 degrees for 10-15 minutes or until fish flakes easily when tested with a fork.