Women's Weekly (Malaysia) - - Entertain - Prep 15 mins / Cook 30 mins / Serves 4

1 white onion, wedges 1 yel­low onion, wedges 1 red onion, wedges 175g packet petite cap­sicums, whole 2 gar­lic cloves, crushed 1 lemon, grated zest, juice 2 tsps pa­prika

1⁄ 3 cup dry white wine (white grape juice, al­ter­na­tively) 2 tb­sps olive oil; 1 tsp fen­nel seeds 4 x 150g firm white fish fil­lets 12 large green prawns, peeled, de­veined, tails on ¼ cup fresh dill Chips, salad, lemon slices, to serve 1. Pre­heat oven to hot, 200°C. Brush a

large bak­ing dish with a lit­tle olive oil. 2. Place onions, cap­sicum, gar­lic, zest and

pa­prika in dish. Sea­son, toss­ing well. 3. Pour over half com­bined lemon juice, wine, olive oil and fen­nel seeds. Bake 10-15 mins un­til veg­eta­bles are just ten­der. 4. Nes­tle fish and prawns in veg­etable mix­ture. Driz­zle with re­main­ing lemon and oil mix­ture. 5. Bake 10-15 mins un­til fish flakes when tested and prawns have changed colour. Scat­ter with dill. Serve with chips, salad and lemon slices. W

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