Prawn, fennel and tomato fettuccine

1. Preheat oven to moderately slow, 160°C. Line an oven tray with baking paper.
   
   
2. Place tomatoes on tray. Drizzle with half oil and season to taste. Bake 10-15 minutes, until tender.
   
   
3. Meanwhile, cook fettuccine in a large saucepan of boiling, salted water, following packet instructions. Drain and return to pan.
   
   
4. Heat remaining oil in a frying pan on medium. Saute fennel, onion and lemon zest 3-4 minutes, until tender. Add prawns and capers, cooking 2-3 minutes, until prawns are almost cooked through.
   
   
5. Stir cream and tomatoes through. Bring to simmer and cook 1-2 minutes.
   
   
6. Toss sauce through pasta with dill. Season to taste. Serve with crusty bread.

• Replace prawns with 200g smoked trout fillet (bones removed, flesh flaked) or any other smoked fish.