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Tomato-baked prawns and feta

You'll need

2 tbsp olive oil 2 baby fennel bulbs, cut into thin wedges 1 Spanish onion, thinly sliced 1 garlic clove, finely chopped 2 tsp dried mint 1 tsp dried chilli flakes 150 ml dry white wine 800 gm canned chopped tomatoes or cherry tomatoes Juice of 1 lemon, or to taste 16 medium uncooked prawns, peeled and cleaned 60 gm Greek feta, coarsely crumbled For drizzling: extra-virgin olive oil To serve: coarsely torn mint and flat-leaf parsley   Crushed white beans 800 gm canned white beans, drained and rinsed 150 ml chicken stock 1 garlic clove, finely chopped 2 tbsp extra-virgin olive oil


  • 01
  • Preheat oven to 240C. Heat oil in a large frying pan over medium-high heat, add fennel, onion and garlic and sauté until just tender (2-3 minutes). Add mint and dill, cook until fragrant, add wine and boil until reduced by half (2-3 minutes). Add tomatoes, simmer to slightly thicken (1-2 minutes), add lemon juice and season to taste. Spread in a baking dish large enough to hold prawns in a single layer with a little space in between, press prawns into tomato mixture to half submerge, scatter feta over and drizzle with extra-virgin olive oil. Bake until prawns are cooked through (6-8 minutes). To serve, scatter with extra herbs.
  • 02
  • Meanwhile, for crushed white beans (optional), bring ingredients (except oil) to the boil in a saucepan over medium-high heat. Strain off half the liquid and reserve. Add oil and process with a hand-held blender until coarsely crushed. Add a little of the reserved cooking liquid to thin to desired consistency, season to taste and serve warm with tomato-baked prawns.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2014

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