Baked Prawns with Lemon and Feta

, from Issue #43. January, 2016
Photography by Aaron McLean.
Baked Prawns with Lemon and Feta

This is the perfect dish to serve with lots of crusty bread for mopping up all the lovely garlicky, lemony juices.

Serves: 4

INGREDIENTS

250 grams firm feta cheese
20-24 large raw peeled prawns, tail on
4 medium vine tomatoes, diced
zest and juice 1 large lemon
1/3 cup olive oil
1 clove garlic, crushed
pinch chilli flakes
1 teaspoon dried oregano – Sicilian if possible
sea salt and freshly ground pepper

To serve
2 tablespoons chopped flat-leaf parsley
crusty bread

large, shallow ovenproof baking dish

METHOD

Preheat the oven to 200˚C.

Break the feta into large pieces and place in the baking dish.

Toss the prawns with the remaining ingredients and season. Place the prawns amongst the feta then spoon over the tomato mixture and juices in the bowl. Top with a grind of black pepper and bake for 15 minutes until the prawns are just cooked through. Scatter with parsley and serve hot with plenty of crusty bread for mopping up the juices.

Pantry note: Sicilian oregano is highly prized for its flavour and is available dried on stems at specialty food stores.

Subscribe or Log in to dish to save recipes

Subscribe
SAVE
TAGS

Related Content

latest issue - on sale now

HOLIDAY
Check out our
latest issue:

HOLIDAY

dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.