Baked prawns and fetta
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 cup (250ml) passata
1 tablespoon chopped parsley
1kg green king prawns, peeled, deveined, tails intact
100g fetta, crumbled
salad, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 200°C or 180°C fan. Heat oil in a large frying pan on medium. Pan-fry onion and garlic for 3 minutes, until soft. Add passata and parsley. Season to taste and simmer for 5 minutes.
2. Transfer tomato mixture to a 4-cup ovenproof dish. Stir in prawns and scatter over fetta. Bake for 15 minutes, until fetta is lightly coloured and prawns are cooked through.
3. Serve with salad garnish and a grinding of pepper.