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Photographer: Dean Wilmot. Stylist: Kate Nixon
Photographer: Dean Wilmot. Stylist: Kate Nixon

Ingredients

  • 2 cups (500ml) chicken stock
  • 1 cup (250ml) milk
  • ½ cup (85g) instant polenta
  • ¼ cup (20g) finely grated parmesan cheese
  • 4 x 200g white fish fillets, skin on
  • dill gremolata
  • 1 teaspoon finely grated orange rind
  • 2 cloves garlic, chopped finely
  • ½ cup coarsely chopped fresh dill
  • ¼ cup coarsely chopped fresh flat-leaf parsley

Fish with polenta and dill gremolata

The Australian Women’s Weekly
  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes
Method

Make dill gremolata.

Combine stock and milk in large saucepan, bring to the boil; gradually stir in polenta. Reduce heat; cook, stirring, about 10 minutes or until polenta thickens. Remove from heat; stir in cheese.

Meanwhile, cook fish in heated oiled large frying pan. Serve with polenta; sprinkle over gremolata.

Dill gremolata

Combine ingredients in small bowl.

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