"Seas the Tray" traybake!

“Seas the Tray” Traybake

This dish is a staple of tasty delight in our house. I love making it as it’s easy and cooks super fast! 

Here’s what you’ll need:

A large bowl (to mix up a marinade)

A shallow baking tray lined with baking paper

A saucer to hold your drool whilst you wait for this dish to cook.

A small sharp knife.

Ingredients: 

These portions are suited for 2 hungry people. With the fillets, it’s usually one per person - they vary in size. 

Two wild-caught white fillets of your choice. We often use Gold Band Snapper. Your fishmonger will be happy to debone the fillets for you, if not already deboned.

Half a dozen or more truss cherry tomatoes.

One chorizo sausage - mild or hot - whatever suits your preference. I choose mild as I don’t want to drown out the other flavours. Remember you can use bacon instead if you like!

Six large whole green tiger prawns. I roast them whole. But I do snip off their whiskers first.

Garlic infused olive oil.

A whack of salt and pepper

Melted butter (the full fat from a grass-eating happy cow variety)... 3 table spoons? And a teaspoon or so cold as an extra treat on top after it’s cooked. It melts through beautifully.

Any dried Eastern style herb you like - a tablespoon or two. I love to use garam marsala and smoked paprika (one to two teaspoons of the smoked paprika or more to suit your preference).

Salt and pepper again and a squeeze of fresh lemon juice at the end before you’re ready to  devour it.

How to:

Set your oven to 200 degrees celsius.  

Take the large bowl and combine the garlic oil, melted butter, dried herbs and salt and pepper. Give it a good stir until well combined. 

Take the fillets and dowse them well in the marinade mix covering them all over. Then place them on the baking tray. 

Take the prawns and also smother them in the marinade. Then place them on the tray with the fillets. Try not to overlap them.

Take the cherry toms and smother them too. Then place them in amongst the prawns and fillets on the tray. With a sharp knife make a small incision in each of the toms so as to prevent them from splitting. 

Dice up the chorizo sausage and, if there is any marinade remaining, smother them too (can’t hurt!), then place the pieces in amongst the ingredients on the tray.

Pop the tray in the oven for about 20 minutes or until the fillets are cooked to your liking. The prawns, chorizo and tommies should be roasted beautifully in this time. 

Serve up and dig in! I love to place a blob of cold butter on top and let it melt all over. A final whack of salt and pepper with freshly squeezed lemon is an absolute must - to top this dish off. 

Done and yum! xx