Prawn bake with feta and fennel-chilli butter

Bibby's Kitchen
4 servings Prep: 15 mins, Cooking: 45 mins

By Food24 February 16 2016
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Ingredients (14)

1 olive oil — extra virgin
1 garlic — cloves, minced
800 g tinned tomatoes — chopped
fresh oregano — chopped
1 tsp sugar
1/4 tsp dried red chilli flakes — red
400 g prawns — deveined, shelled, tails on
100 g feta cheese
1 olive oil — extra virgin
2 butter
1 red chilli — deseeded and finely diced
1/2 tsp fennel — seeds
lemon — zest only
salt — flaked sea, pinch
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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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