Then arrange your fish - first shelling the prawns.
Leave that to one side and, in a pan, pour a good amount of EVOO
(
Extra
Virgin Olive Oil), and fry the sliced onion with the sugar on
a medium
heat. (the sugar is there to help the onion to caramalize).

Then
add the peppers and sprinkle some salt and the crushed chillis.
Lower the heat and add the garlic.
Make sure everything is cooked and then add to your casserole.
Add the lemon juice and zest and the basil.
Now you're ready for the potato topping. First of all place your Prawns
at strategic places around the edge of the
casserole, as if they're
gazing up to the stars.

Then arange the potatoes all around with a sprinkling of salt and a
good drizzle of
olive oil between each layer.
Grind plenty of Black
Pepper
on top.
Cover with Aluminium foil and Cook in a hot oven - 200ºc./400ºf. for an
hour.
Now take off the foil and sprinkle your grated Parmesanon top with some
more EVOO.
Return to the oven and bake for a further 20 minutes until the top is
crisp and Golden.
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