Roasted Prawns with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent prawns combined with caramelized fennel bulbs, finished with a bright lemon and white wine glaze for an elegant yet simple seafood dish.
Ella x
Ingredients
- ¾ kglarge prawns(peeled and deveined)
- 2fennel bulbs(halved lengthwise and thinly sliced)
- 4 tbspolive oil
- 4garlic cloves(minced)
- 118 mldry white wine
- 3 tbspfresh lemon juice
- 2 tbspunsalted butter
- 1 tspfennel seeds(toasted)
- ¾ tspsea salt
- ½ tspblack pepper(freshly ground)
- 3 tbspfresh parsley(chopped)
- 1 tsplemon zest
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). On a large baking sheet, toss the sliced fennel with 2 tablespoons of olive oil, half the salt, and half the pepper. Spread in a single layer and roast for 15 minutes until golden and tender.
Tip: Cut fennel evenly so all pieces cook at the same rate.
- 2
While fennel roasts, pat prawns dry with paper towels. In a bowl, combine remaining 2 tablespoons olive oil, minced garlic, fennel seeds, and remaining salt and pepper.
Tip: Dry prawns will brown better and won't release excess moisture.
- 3
Remove fennel from oven and create a space in the center. Add prawns to the sheet, mixing them gently with the garlic oil mixture, distributing them evenly among the fennel.
Tip: Keep prawns and fennel separate enough so prawns can cook directly on the hot pan.
- 4
Return to oven and roast for 8-10 minutes until prawns turn pink and opaque throughout.
Tip: Don't overcook—prawns cook quickly and become rubbery if overdone.
- 5
Remove from oven and immediately pour white wine and lemon juice over everything. Add butter in small pieces, then toss gently to combine and melt the butter into a light pan sauce.
Tip: The residual heat will create a silky sauce with the butter and wine.
- 6
Transfer to serving platter and garnish with fresh parsley and lemon zest. Serve immediately with crusty bread to soak up the sauce.
Tip: Serve while hot to enjoy the aromatic fennel and tender prawns at their best.
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