Trevally with Prawns and Fresh Tomato

    25 minutes

    This is a very easy, tasty and convenient way to cook fish and prawns. You'll want to be doing it every day!

    54 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 6 cloves garlic, minced
    • 5 large tomatoes, chopped
    • 1 teaspoon dried oregano
    • 500g trevally
    • 250g large prawns, peeled and deveined
    • 1 pinch salt to taste
    • 1 tablespoon dried oregano

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the olive oil in a frypan over medium-high heat; cook and stir the garlic in the oil until golden brown; add the tomatoes and mix well until juicy; stir in 1 teaspoon oregano.
    2. Lie the trevally and prawns into the mixture; season with salt; cover and simmer 3 minutes. Flip the fish and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

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    Reviews and Ratings
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    Reviews in English (140)


    Satisfactory recipe. Didnt like the addition of oregano though. Will definitely try again but perhaps with coriander and a bit on lemon grass.  -  22 Apr 2013


    This was really good. I added shrimp when I turned the fish over and also added a bag of fresh spinach.  -  03 Jan 2010  (Review from Allrecipes USA and Canada)


    This was pretty good and very healthy. To add some flavor I suggest cooking in butter instead of olive oil. It also needed a lot of salt and extra spices in my opinion. I also added some parmesan cheese on top when the juices were evaporating. I would also suggest serving this with pasta. Over all a very good dish, but needs a few minor adjustments to make it even better.  -  06 Jul 2009  (Review from Allrecipes USA and Canada)