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Photo of Roasted saganaki prawns by WW

Roasted saganaki prawns

6 - 8
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
These prawns are easy to make and exploding with flavour


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Dried oregano

½ tsp

Cherry tomatoes

200 g, (grape), halved

Tomato pasta sauce

500 g, (tomato and basil pasta sauce)

Raw peeled prawns

400 g, deveined

Reduced fat feta cheese

75 g, crumbled

Fresh flat-leaf parsley

2 tbs, chopped


3 cup(s), (300g), florets

Frozen green peas

2 cup(s), (240g)

Brussels sprouts

240 g


  1. Preheat oven to 220°C or 200°C fan-forced. Heat oil in a large, ovenproof frying pan over medium-high heat. Add onion and garlic and cook, stirring, for 5 minutes or until onion softens.
  2. Add 12 cup (125ml) water, oregano, tomatoes and pasta sauce and bring to the boil. Reduce heat to medium and simmer for 5 minutes. Add prawns, then sprinkle over feta. Transfer to oven and bake for 10 minutes or until feta melts and prawns are just cooked. Sprinkle with parsley.
  3. Meanwhile, boil, steam or microwave Brussels sprouts, cauliflower and peas until tender. Drain and serve vegetables with roasted prawn mixture.


SERVING SUGGESTION: Rustic wholegrain bread. Season with salt and freshly ground black pepper and serve hot pot topped with fresh basil leaves.