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Roasted Mulloway with a sauté of prawns, confit potatoes and Spring vegetables

Try this roasted mulloway dish by chef Justin North, as seen in series 3 of Mercurio's Menu.


  • For the confit potatoes

  • 4 baby potatoes – kipfler, royal blue or dutch cream

  • 300ml olive oil

  • 3 sprigs thyme

  • 2 cloves garlic

  • 1 bay leaf

  • Salt

  • For the mulloway

  • 20ml non-scented oil

  • 40g unsalted butter

  • 2 x 180g filets of mulloway with the skin on

  • 6 large prawns – heads removed, shelled and de-veined

  • For the salad – a small selection of the following

  • Pea tendrils

  • Cos lettuce

  • Purple shiso

  • White borage flowers


  • For the confit potatoes:

  • 1.

    Peel the potatoes and slice into 2cm thick discs.

  • 2.

    Then place all ingredients into a sauce pan and cook very gently for 20 minutes in a pre-heated oven at 110C until just cooked.

  • For the mulloway:

  • 1.

    Pre-heat oven to 180C.

  • 2.

    Heat a fry pan over a moderate heat add the oil followed by the fish skin side down.

  • 3.

    Gently caramelise the skin side for a few minutes until lightly golden, place in the oven for 3 minutes.

  • 4.

    Remove from the oven and add the butter and a pinch of salt.

  • 5.

    Allow the butter to foam and lightly colour.

  • 6.

    Add the prawns, turn the fish over and baste.

  • To serve:

  • 1.

    Toss together the salad ingredients and place on your serving plates.

  • 2.

    Scatter around the confit potatoes then add the mulloway and prawns then drizzle with the pan juices.

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