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


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


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.