Prawn and fennel bags

Name: Prawn and fennel bags
Cook time: 30 min
Cuisine: Greek
Ingredients: 2 small fennel, trimmed and thinly sliced; 1 lemon, peeled and juiced; 12 large green prawns, peeled and veined; Salt; Pepper; Olive oil; 20 sprigs lemon thyme

Jeremy and Jane Strode

October 18, 2011

Time:< 30 mins

Cooking in a bag retains flavours, making this a really good way to prepare many types of seafood.

Ingredients

2 small fennel, trimmed and thinly sliced
1 lemon, peeled and juiced
12 large green prawns, peeled and veined
Salt
Pepper
Olive oil
20 sprigs lemon thyme

Method

Pre-heat oven to 220C. Lay out four double layers of square baking paper. Place equal amounts of fennel in the middle of each square. Top fennel with prawns, lemon peel, juice, salt, pepper, lemon thyme sprigs and drizzle liberally with olive oil. Bring paper together at the top and fasten with string. Bake for 10 minutes. Cut string and eat straight from the bag or spoon onto plates.

The best recipes from Australia's leading chefs straight to your inbox.