Tray-Baked Seafood with White Beans and Capsicum
Photography Aaron McLean.
Serve this super tasty one pan meal with crusty rolls and a side of hot cooked spaghetti tossed with olive oil.
Serves: 4
INGREDIENTS
Vegetable base
1 red onion, thinly sliced
1 red capsicum, thinly sliced
1 x 400 gram tin crushed Italian tomatoes
1 x 400 gram tin white beans, drained and rinsed
2 cloves garlic, crushed
½ teaspoon chilli flakes
1 teaspoon ground cumin
2 tablespoons olive oil
zest and juice 1 lemon
1 whole lemon, quartered
sea salt and freshly ground pepper
Seafood
12 mussels, scrubbed
12 cockles
8 large raw shell-on prawns
500 grams firm white fish, cut into large chunks (I used monkfish)
olive oil for drizzling
1 teaspoon smoked paprika
small handful chopped flat-leaf parsley
METHOD
Preheat the oven to 200°C.
Base: Combine all the ingredients in a bowl and season. Tip into a large shallow roasting tray. Bake for about 20 minutes, stirring occasionally until the vegetables have started to soften and the juices thicken.
Increase the oven to 220°C.
Nestle all the seafood into the vegetables then drizzle the pieces of fish with olive oil, paprika, salt and pepper. Roast for 10-15 minutes or until the mussels and cockles have opened and the remaining seafood is cooked. Discard any shellfish that do not open.
Squeeze the hot lemons over the top then gently spoon the pan juices over everything. Scatter with the parsley and serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.