• 1 basa/salmon/chicken fillet
• 4 new tattoos
• 4–5 asparagus
• A handful of spinach leaves
• 3–4 cherry tomatoes
• 1 teaspoon green pesto
• 1 teaspoon crème fraîche
• Olive oil
• Lemon juice  
• A piece of lemon
• Salt and pepper
• Fresh basil to serve

1. Preheat the oven to 160°C (fan). Tear off a large piece of baking paper and place it on your work surface.
2. Place the partially boiled potato slices in the centre, and top with the asparagus, spinach and halved cherry tomatoes
3. Place the fish or chicken on top of the vegetables and spread the pesto over it.
4. Add the crème fraîche, lemon zest, salt and pepper. Pour a little olive oil over everything, then fold the paper to make a packet and seal it tightly.
5. Bake for 12–15 minutes. Open the packet, sprinkle fresh basil over it and squeeze a little lemon juice. Serve in the packet or transfer to a plate.

Michelle Evans-Fecci Recipe for Prynhawn Da

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