Baked prawn with tomatoes and feta

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Ingredients

  • 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

Use imperial measurements

Method

How to make Baked prawn with tomatoes and feta

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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