Fish with polenta and dill gremolata | Women's Weekly Food

Ingredients

• 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
• 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