4 salmon fillets
8 large unpeeled raw tiger prawns (use peeled raw prawns if you don't like the look of the whole thing)
1 lemon, quartered
4 garlic cloves, crushed with skins on
1 30g tin of anchovies in oil
Small bunch of basil
3 – 4 tomatoes, roughly chopped
4 slices of pancetta
1 fresh red chilli
Snap the woody ends off the asparagus and scatter over and around salmon seasoning with salt and pepper.
Place in the lemon. Finely chop the chilli and add to the tray with the basil leaves. Pour the oil from the anchovy tin over all ingredients, then place in the anchovy fillets.
Drape in the pancetta over the fillets and crush in 4 unpeeled garlic cloves.
Bake at about 190⁰C for 20 minutes or until fish is cooked to your liking.