Baked prawn with tomatoes and feta

  • Preparation Time15 mins
  • Cooking Time21 mins
  • Serves4
  • DifficultyEasy
1 tbsp. olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (400g) tins of no-salt-added diced tomatoes, with their juices
30g finely minced fresh flat-leaf parsley
1 tbsp. finely minced fresh dill
625g medium prawns, peeled and deveined
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
90g feta cheese, crumbled
1) Preheat the oven to 210C/Gas Mark 7.

2) Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

3) Remove from the heat. Stir in the parsley, dill, and prawns and season with salt and pepper. Sprinkle the feta over the top. Bake until the prawns are cooked through and cheese melts, about 12 minutes.

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