Baked Shellfish with Rosemary and Chilli

Mitch Tonk's fragrant, oven-roasted seafood package is crammed with fresh flavours, meriting top billing on any menu
By Mitch Tonks
Baked Shellfish with Rosemary and Chilli
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 100 ml olive oil
  • 1 pinches dried dried red chilli flakes
  • 8 wholecloves garlic
  • sea salt
  • 200 g mussels
  • 100 g clams
  • 100 g scallops
  • 2 tiger prawns
  • 4 langoustines, split in half
  • 1/2 crab
  • 6 cherry tomatoes
  • 1 handfuls parsley
  • 175 ml white wine
  • 1 small bunch rosemary


1. Set the oven to 200C/Gas 6. Pour the olive oil into a roasting tin and add the chilli flakes, garlic and a pinch of sea salt. Bake in the oven for 10 minutes, until the garlic has softened.

2. Lay a large square of kitchen foil on the counter - it should be big enough to be folded over the filling. Cut a piece of parchment paper into a sqaure, the same size as the foil, and lay it over the foil.

3. Add the shellfish to the roasted garlic mixture in the roasting tin, and toss everything together so that the shellfish is evenly coated with the oil.

4. Tip the fish onto the baking parchment, and add the tomatoes, parsley, wine and rosemary leaves. Fold the aluminium foil around the seafood, sealing the edges together to make a neat parcel.

5. Transfer this packet to a roasting tin and bake for 10-12 minutes, until the seafood is just cooked through. Unwrap the parcel at the table and serve straight away.

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