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

 

SERVES 6

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

To serve:

Garlic mayonnaise

 

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