A 'fishy' dinner suggestion from the 'Great British Chefs' website.


RED MULLET AND Spinach with Caesar new potato



4 red mullet fillets

100ml of rapeseed oil

500g of new potatoes

plain flour

50g of unsalted butter, softened

1 bunch of spring onions

4 tbsp of Caesar salad dressing

200g of baby spinach

1/2 lemon




     Begin this red mullet recipe by putting the new potatoes in a large saucepan.

Cover the potatoes with cold water and bring to the boil. Reduce the heat a little and cook gently until tender, then drain and set aside until almost ready to serve.


Make sure all the scales and pin-bones have been removed from the red mullet. Season the fillets and lightly dust the skin side with flour. Brush with the soft butter. 


Put a large non-stick frying pan over a moderate heat and add a little rapeseed oil-Lay the fish in the frying pan skin-side down and press down gently with spatula. 


Get a saucepan of hot water ready to reheat the cooked potatoes. Put them into the hot water for 2 minutes then drain in a colander. Return the potatoes to the saucepan and crush with a fork. 


Slice the spring onions and add them to the potatoes along with the Caesar dressing. Mix thoroughly. 


In a bowl, dress the baby spinach leaves with some of the rapeseed oil.


When the fish is done, season it with a little lemon juice and flaky sea salt then remove it to a tray so it doesn’t overcook. 


To serve, put a medium-sized ring in the middle of a serving dish, then spoon in a quarter of the crushed new potatoes. Remove the ring and place some of the dressed spinach on top. 


Gently place one fillet of red mullet on top and drizzle the plate with some of the remaining rapeseed oil to garnish. Repeat with the remaining ingredients and serve.