Michael Healy-Rae serves up red mullet and prawns in a delicious white wine sauce.


  • 8 red mullet fillets
  • 4 sprigs of dill
  • 8 long chives
  • 1 tblsp olive oil
  • 6 oz fresh spinach
  • 1 oz butter
  • 16 prawns
  • for the white wine sauce:
  • 1 onion (peeled and chopped)
  • 1 clove garlic (peeled and crushed)
  • 1 tbslp olive oil
  • 1 tsp chopped dill
  • 3 floz white wine
  • 1 floz cream
  • salt and freshly ground pepper


  • Lay 4 fillets of red mullet on a chopping board. Place a piece of dill on each fillet, then season and lay another fillet flat on top.
  • Tie the fillets together with two long pieces of chive. Brush with olive oil and bake in a pre-heated oven at 180ºC/Gas 4 for 8 minutes.
  • Meanwhile wilt the spinach in a little butter, season and keep warm. Cook the prawns in a saucepan with a little butter.
  • To make the sauce, sweat the onions & garlic in a little oil & add the dill wine. Reduce by two thirds and add the cream.
  • To serve, place the spinach on a plate then place the fish on top. Sprinkle the dish with some prawns and drizzle with the white wine sauce. Serve with new potatoes.

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