For company
Peri-peri oven-roasted seafood skillet
Hannah Lewry's next-level Good Friday centrepiece — a fiery peri-peri butter poured over prawns, mussels, calamari and hake, all roasted together in one shallow pan.
Recipe by Hannah Lewry, Woolworths Taste magazine, Easter 2025.
Method
- 01
Heat the oven to 220°C fan. Mash all the peri-peri butter ingredients in a bowl until glossy.
- 02
Arrange the hake, prawns, mussels and calamari in a large shallow oven-proof skillet or roasting tray in a single generous layer.
- 03
Dot the peri-peri butter all over, working some under the prawns and around the mussels.
- 04
Roast for 12–15 minutes, until the prawns are pink, the mussels have opened (discard any that have not), and the hake flakes at the touch of a fork.
- 05
Scatter with extra parsley and serve straight from the pan with charred sourdough and lemon wedges. Get everyone to help themselves.
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