The Fish Society's Summer Seafood Tray Bake
Celebrate the warmer days with our Summer Seafood Tray Bake. This one-pan wonder is bursting with the flavours of the season: tender shrimp, smoky charred corn, and juicy tomatoes, all roasted to perfection. It's an effortless dish that's sure to please a crowd and bring the sunshine to your table.
BUY WHOLE KING PRAWNS HERE
What you’ll need
- 400g king prawns, shell on
- 4 ears of corn, halved
- 2 red onions, cut into wedges
- 200g cherry tomatoes
- 2 lemons, one juiced and one sliced
- 4 tablespoons olive oil
- A few sprigs of fresh thyme
- 2 cloves garlic, minced
- Fresh parsley, chopped, for garnish
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Let's Cook!
Step 1
Preheat the oven to 200°C (392°F).
Step 2
Arrange the corn halves and red onion wedges on a large baking tray. Drizzle with half of the olive oil, season with sea salt and black pepper, and toss to coat.
Step 3
Roast in the oven for about 15 minutes or until they start to char slightly.
Step 4
In the meantime, in a large bowl, mix the prawns with the remaining olive oil, lemon juice, minced garlic, and thyme leaves. Season with sea salt and freshly cracked black pepper.
Step 5
Remove the tray from the oven and add the prawns and cherry tomatoes to it. Tuck the lemon slices in between the ingredients.
Step 6
Return the tray to the oven and roast for an additional 10-12 minutes or until the prawns are pink and cooked through.
Step 7
Remove from the oven, discard the thyme sprigs, and garnish with fresh parsley.
