Step 1

Preheat oven to 200°C (180°C fan-forced).

Step 2

Discard necks from quails. Wash quails under cold water; pat dry inside and out with absorbent paper. Tuck legs along body; wrap tightly with prosciutto to hold legs in place.

Step 3

Heat butter in a large flameproof baking dish on stove top; cook quails, in batches, until browned all over. Remove from dish.

Step 4

Add wine to same dish; bring to the boil. Reduce heat; simmer, uncovered, until wine has reduced to 1 tablespoon. Add fennel, garlic, capsicum, zucchini and stock; return to the boil. Place quails on top of vegetables; transfer dish to oven. Roast, uncovered, 20 minutes. Add lemon to dish; roast a further 10 minutes or until quails are cooked through.

Step 5

Remove quails and garlic from dish. When cool enough to handle, squeeze garlic from skins into dish; stir in cream and oregano.

Step 6

Serve quails on vegetables.