4 x 150g salmon fillets, skin on but scaled and pin boned
10 large raw tiger prawns, unpeeled
1 bunch asparagus
2 fresh red chillies
handful of fresh basil
1 x 30g tin of anchovies in oil
4 cloves garlic
4 slices pancetta or streaky bacon
Lay the salmon fillets in a large roasting tin, after removing any woody ends off the asparagus add them to the tray and season everything well with salt and pepper. Cut the lemon into quarters and add to the tray along with the chillies finely chopped and the basil leaves.
Drizzle over the oil from the tin of anchovies and roughly chop 4 of the anchovy fillets and add to the tray. Lightly squash the garlic cloves and add to the tray along with the roughly chopped tomatoes.
Give the tray a good shake so that everything gets coated in the oil and then all sits nicely in roughly one layer. Make sure the lemons are facing upwards and the salmon is skin side down. Finally lay your pancetta or streaky bacon over the top of everything else then put the whole lot under a medium grill for about 15 mins until the pancetta is lovely and crisp and the fish and prawns are cooked through. It might need a little longer or less time depending on who hot your grill is.
Meanwhile, boil your potatoes until they are tender then drain and dress with olive oil, a good squeeze of lemon juice, season well and finish with some chopped parsley. Serve alongside your fish bake.