Fish Tray Bake

Jamie Oliver and I have much in common. We were both born in the same county. We are passionate about food and we both try to deliver as much flavour as possible through good natural ingredients. I have a cool catering company whilst he has a multi-million pound empire. What's a few quid between Essex boys eh! Tonight's offering is from his excellent book http://www.amazon.co.uk/Jamies-30-Minute-Meals-Revolutionary-Approach/dp/0718154770/ref=sr_1_1?ie=UTF8&qid=1341606611&sr=8-1

I must admit, 30 minutes is a push for some of the meals and besides I quite like to dwell in the kitchen but the recipes are still good. I have also slightly adjusted his method for this as I feel that the pancetta burns too quickly. Apart from that, the end product tastes so fresh and zingy. There is natural saltiness from the pancetta and anchovies which is offset by the sweet tomatoes and the succulent fish. At the bottom you will find a natural sauce which enhances the moistness of the dish. I served this simply with some boiled new potatoes.

Ingredients (for 2) : 2 salmon fillets with skin on, 8 large raw tiger prawns, bunch of asparagus, 1 lemon, 1 chopped red chili, tin of anchovies in oil, 4 smashed cloves of garlic, 2 tomatoes on the vine, 2 slices of pancetta, olive oil, seasoning.
1. Heat the oven to 200 degrees.
2. In a roasting tray, place the salmon skin side up. Add the asparagus, discarding the woody stems first. Now arrange the lemon in quarters, the chill, tomatoes, garlic and ripped anchovies. Drizzle over a dash of olive oil and season.
3. Place in over for about ten minutes.
4. Remove and crank grill up to the max. Place the pancetta over the top of the dish and put under grill for a couple of minutes until crispy.
5. Serve in the tray with a nice bottle of chilled white wine. We had an Australian Verdelho which was perfect.