• Chop broccoli (including stalk!) into small florets. Thinly slice zucchini into sticks.
• Finely chop garlic. Slice lemon into wedges.
• Roughly chop capers and parsley.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add broccoli and zucchini and cook, tossing, until softened, 5-6 minutes.
• Add garlic and cook, until fragrant, 1 minute. Transfer to a large bowl, season and allow to cool slightly.

TIP: Add a dash of water to the pan to help speed up the cooking process

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl, season and cover to keep warm.
•  Return frying pan to medium-high heat with a generous drizzle of olive oil.
• Pat barramundi dry with paper towel and season both sides.
  When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
• In the last minute of cook time, add capers and parsley and cook, until fragrant, 1 minute.
• Remove pan from the heat, then add a generous squeeze of lemon juice.

  TIP: Patting the skin dry helps it crisp up in the pan!

• To the bowl with slightly cooled veggies, add rocket and a generous squeeze of lemon juice.
• Divide garlicky greens, prawns and herby lemon caper barramundi between plates. Spoon over and remaining sauce from the pan. Serve with any remaining lemon wedges. Enjoy!