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.

  • Beginner
  • Serves 4
  • 45 minutes

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.

Whole Raw XL Tiger King Prawns

Fish used in this recipe

Whole Raw XL Tiger King Prawns

700g - about 14 prawns

From £18.00

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