Prawn Saganaki

Packed full of flavour and not too heavy this dish makes a great so would be great for lunch or a light meal.


  • 1 tbsp olive oil
  • 1 medium brown onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • ½ cup white wine
  • 400g can chopped tomatoes
  • 1 tsp granulated sugar
  • ½ tsp chilli flakes
  • 350g raw, shelled prawns
  • 125g feta cheese, crumbled
  • ¼ cup torn, fresh flat-leaf parsley
  • 1 large baguette, thickly sliced


Preheat oven to 180°C/350°F/Gas Mark 4. In a large frying pan, heat olive oil over medium heat. Add onions, and cook, stirring, for 3 minutes, until softened, then add garlic and cook for another minute. Add tomato paste, cook for 1 minute, then add white wine and simmer until reduced by half. Add chopped tomatoes, granulated sugar and chilli flakes, reduce heat to low and cook, stirring occasionally, until thickened, about 10 minutes.

Remove from heat, stir in prawns and spread mixture into a large oven-proof dish in a single layer. Sprinkle crumbled feta cheese evenly over the top and bake for 10 minutes, until prawns are cooked through and cheese has melted slightly.

Remove from oven and scatter with torn parsley. Serve immediately with sliced baguette.