Baked Red Mullet with Prawns

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


  1. 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.
  2. 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.
  3. Meanwhile wilt the spinach in a little butter, season and keep warm. Cook the prawns in a saucepan with a little butter.
  4. To make the sauce, sweat the onions & garlic in a little oil & add the dill wine. Reduce by two thirds and add the cream.
  5. 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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