We’ve used prawns, squid and Tilapia fish fillets – but you could vary the fish according to what’s on offer.
Pop-it all in the oven – so simple
PREP 10 MINS
COOK 15 MINS
220g raw tiger prawns, shell-on
3 tilapia fillets, halved
3 squid tubes, halved
3 lemons, cut into wedges
1 large red chilli, deseeded and finely sliced
2 garlic cloves, sliced
several thyme sprigs
100ml white wine
2tbsp olive oil
1 Heat oven to 220C, gas7. Put the prawns, tilapia, squid and lemon wedges in a large roasting tin.
2 Scatter over the chilli, garlic and thyme, Season , pour on the wine and drizzle with oilive oil,
3 Cook for 12-15 mins until just cooked through. Serve with garlic mayonnaise.
Per serving; 392 cals, 27g fat (4g sat fat) 0.4g carbs