This is a simple way to prepare ridgeback prawns, and the apple-y essence of the brandy accents their sweetness perfectly! Serve alongside rice or cauliflower "rice" to catch the pan juices. This is a peel-and-eat recipe because the prawns are much easier to peel when cooked, but that said, you can remove the heads and peel them after cooking and then gently warm before serving if you prefer. Spot prawns would also be delicious this way!
Pan-Roasted Thornyhead Rockfish Fillets With Herb Butter
Here’s an easy dinner of pan-roasted rockfish with a delectable crust, anointed with nutty, lemony brown butter and perfumed with herbs. It’s simple and delicious - and ready in no time at all!