Prawn and fennel bags
Cooking in a bag retains flavours, making this a really good way to prepare many types of seafood.
Photo: Jennifer Soo
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- 2 small fennel, trimmed and thinly sliced
- 1 lemon, peeled and juiced
- 12 large green prawns, peeled and veined
- Olive oil
- 20 sprigs lemon thyme
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.