Tomato Baked Prawn


Tomato Prawns:

    • 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
  • Crushed white beans:
    • 800 gm canned white beans, drained and rinsed
    • 150 ml chicken stock
    • 1 garlic clove, finely chopped
    • 2 tsb extra-virgin olive oil
    • To serve: coarsely torn mint and flat-leaf parsley


  1. 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.
  2. 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