Baked Prawn Saganaki with Tomato and Feta
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Ingredients
- 600 g raw king prawns, peeled
- 1 onion
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 0.25 tsp dried chilli flakes
- 150 g feta cheese, crumbled
- 3 tbsp olive oil
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 345 kcal
- Protein
- 32.7 g
- Carbohydrate
- 9 g
- of which sugars
- 6.9 g
- Fat
- 19.3 g
- of which saturates
- 7.4 g
- Fibre
- 1.8 g
- Salt
- 1.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Finely chop the onion and crush the garlic.
- 2
Warm the olive oil in a flameproof dish and soften the onion for 6 minutes, then add the garlic and chilli flakes for 1 minute.
- 3
Stir in the tinned chopped tomatoes, season well and simmer for 12 minutes until thickened.
- 4
Stir in the prawns and scatter the feta over the top.
- 5
Bake, uncovered, for 10 to 12 minutes until the prawns are pink and cooked through and the feta is lightly softened.
- 6
Scatter with chopped parsley and serve hot.
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