Name: Prawn bake with feta and fennel-chilli butter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 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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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

FENNEL BUTTER:

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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Method:

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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