Ingredients:
1 lb ripe tomatoes, skinned and chopped
3 cloves garlic, crushed divided
1 pinch ground cinnamon
3 small shallots, very finely chopped
1 bay leaves
6 tablespoons olive oil, divided
salt & freshly ground black pepper
20 -24 large prawns or 1 lb white fish fillets, in chunks
4 ounces feta cheese, crumbled
4 green onions, chopped put aside some of the green tops for serving
2 tablespoons ouzo or 2 tablespoons Pernod
1 tablespoon fresh thyme, chopped
halved black olives
Directions:
Preheat oven to 350 degrees F.
Make the sauce by putting the tomatoes, 2 crushed garlic cloves, cinnamon, bay leaf and shallots in a pan and bring to the boil, simmer for 10/15 minutes, if there is not much juice from the tomatoes add a little water.
Add 4 tablespoons olive oil, salt and pepper.
Remove the bay leaf.
Pour the sauce into a flat ovenproof dish, (or individual serving dishes if you prefer), sprinkle the cheese over the sauce and put in the oven.
Heat 2 tablespoons olive oil and stir-fry the prawns or fish, the remaining garlic and green onions until the prawns/fish are cooked, add salt, pepper and the Ouzo.
Take your dish (es) out of the oven, put the prawn mixture on top of the Feta, garnish with thyme, onion tops, olives and serve with your favorite Mediterranean bread.
This will serve 4 as a starter, or 2 as a main course.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.