Prawn bake with feta and fennel-chilli butter

To be enjoyed al fresco, with a glass of chilled wine and sourdough bruschetta to wipe up the sauce.
recipe, prawn, feta, fennel, bake,dinner
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Recipe from: 16 February 2016
Preparation time: 15 min
Cooking time: 45 min


  • 1
    extra virgin olive oil
  • 1
    clove garlic, minced
  • 800
    tinned, chopped tomatoes
  • several stems fresh oregano, de-stalked and roughly chopped
  • 1
  • 1/4
    red chilli flakes
  • 400
    deveined and shelled prawns, tails on
  • 100
  • 1
    extra virgin olive oil
  • 2
  • 1
    red chilli, deseeded and finely diced
  • 1/2
    fennel seeds
  • zest of 1 lemon
  • pinch of sea salt flakes
Servings: Change Serving



Heat the oil in a saucepan and sauté the garlic for a minute or two. Add the chopped tomatoes, oregano, sugar and chilli. Season with salt and pepper and simmer on a medium high heat for about 20 minutes until thickened.

Transfer the tomato sauce to an ovenproof baking dish and lay the prawns on top. Press them in half way and season lightly with salt. Scatter over the feta, drizzle with a little extra olive oil and bake in a 200º C oven for about 15-20 minutes. The feta needs to be slightly browned and the prawns cooked through.

To make the fennel butter, melt the olive oil and butter together in a small saucepan. Add the chilli, fennel seeds and lemon zest. Once the butter is foaming, stir through a pinch of sea salt flakes and drizzle over the prawn bake. Serve with buttery bruschetta breads or a crusty baguette.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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Read more on: feta  |  dinner  |  recipe  |  bake


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