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ROCKFISH WITH PRAWNS FRA DIAVOLO DRE Cook Time SAS ELU 20 - 22 min 2 Roast rockfish fillets for two served with prawns in a zesty, ltalian-style tomato sauce. There's à good amount of sauce, so serve the seafood with a side dish that will benefit from that, such as pasta or risotto. Ingredients 1(14 0z/398 mL) can whole tomatoes (see Note) 1 tbsp + 2 olive oil (divided) 1/3 cup finely diced onion 1 large garlic clove, minced 1/4 tsp dried oregano 1/4 tsp dried basil 1/4 tsp red pepper flakes, or to taste 1/4 cup white wine 1 tbsp + 2 tsp orange juice (divided) 10 cooked, cold, peeled prawns (or shrimp) (see Note) 2 (about 113 to 140 gram) rockfish fillets 2 tsp butter 1 tbsp chopped fresh parsley Salt and ground white pepper, to taste Note: Hunt's brand helrloom whole tomatoes were used when testing this recipe. Cold, cooked peeled, ready to heat and heat prawns are sold in our Seafood Department showcase and also frozen Method 1. Putthe canned tomatoes and their juices in a bowl. Use your fingers to squeeze and finely crush the tomatoes. 2. Set a 10 inch skillet over medium, medium-high heat and add 1 tbsp of olive oil. Add onions and cook until softened, about 3 minutes. Mix in garlic, red pepper flakes, oregano and basil and cook 1 minute more. Add wine to the skilet, bring to a simmer, and simmer until reduced by half. Add the crushed tomatoes and 1 tbsp orange to the skillet and bring to a gentle simmer, lowering heat as needed to maintain that gentle simmer. Simmer this fra diavolo sauce 5 minutes, and then remove from the heat. 3. Preheat oven to 400 F. Line a baking sheet with parchment paper and set on the rockfish fillets. Drizzle each fillet 1 tsp olive oil and 1 tsp orange juice; season with salt and pepper. Roast snapper 10 minutes, or until cooked. 4. While fish roasts, set the fra diavolo sauce back over the heat and return to simmer. Season sauce with salt, Add the prawns, butter and parsley. Simmer the prawns in the sauce until hot, 2 to 3 minutes. When fish is cooked, set a piece on each of 2 plates, top with the prawns and sauce, and serve.