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Tomato Baked Prawn

Ingredients

Tomato Prawns:

Method

  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