Prawns, Fennel and Tomatoes with Feta (4)

A light and healthy traybake from Diana Henry.

Prawns, Fennel and Tomatoes with Feta (4)
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Prawns, Fennel and Tomatoes with Feta (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat the oven to 210C/200C fan/gas mark 7. Dry the prawns on kitchen paper. Put them in a bowl with seasoning and a tablespoon of olive oil. Turn the prawns over in the oil.
  2. Quarter each fennel bulb. Cut off the tips – they’re coarse – and remove the outer layer of flesh if it’s discoloured. If there are any little feathery fronds, remove and keep them. Trim the base of each quarter. Chop the remaining flesh.
  3. Toss the celery, onion, fennel and tomatoes in a roasting tin measuring roughly 22 x 32cm. Add three tablespoons of oil, the Pernod or ouzo (if using), any fronds you reserved and seasoning. Cook for 30 minutes, turning the vegetables over every so often.
  4. Mix together the breadcrumbs, feta, dill, garlic, most of the juice from the half lemon, the lemon zest and the rest of the oil. Season with salt and pepper.
  5. Put the prawns on the roasted vegetables then scatter the breadcrumb mixture on top. Drizzle with olive oil. Return to the oven and cook for 15 minutes. The top should be golden and the prawns cooked.
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