Zesty Hake in Prawn and Tomato Butter Sauce

• Meanwhile, zest and quarter the lemon.
• Peel and grate the garlic (or use a garlic press). 
• Halve the cherry tomatoes.

• Lay the hake onto a lined baking tray. Season with salt and pepper.
• Rub with half the garlic, a pinch of lemon zest and a drizzle of oil. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
• Pop the broccolini onto the baking tray alongside the fish.
• Toss with salt, pepper and a drizzle of oil.
• Bake on the middle shelf until fish is cooked and veg is tender, 10-15 mins.

TIP: Use two baking trays if necessary.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns.
• When the prawns have cooked for 2 mins, add the cherry tomatoes to the pan.

• When the prawns are almost cooked, add 1 tbsp butter (per 2P), stirring until melted, then add the remaining garlic and fry for the final 1 min.
• Add a squeeze of lemon juice. Taste and season with more salt, pepper and lemon juice if needed. 
• Remove the pan from the heat. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.