Fish with polenta and dill gremolata

Barramundi is perfect for this fish on polenta with dill gremolata, as it's strong enough to handle the gremolata without dominating the overall balance of flavours.

  • 45 mins cooking
  • Serves 4
  • Print
Photographer: Dean Wilmot. Stylist: Kate Nixon


Dill gremolata
  • 1 teaspoon finely grated orange rind
  • 2 clove garlic, chopped finely
  • 1/2 cup coarsely chopped fresh dill
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
Fish with polenta and dill gremolata
  • 2 cup (500ml) vegetable stock
  • 1 cup (250ml) milk
  • 1/2 cup (85g) instant polenta
  • 1/4 cup (20g) finely grated parmesan cheese
  • 4 200g white fish fillets, skin on


Fish with polenta and dill gremolata
  • 1
    To make dill gremolata, combine ingredients in small bowl.
  • 2
    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.
  • 3
    Meanwhile, cook fish in heated oiled large frying pan. Serve with polenta; sprinkle over gremolata.

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