Creamy Coconut Hake with Grilled Seasonal Vegetables

1. Prepare the fish: Dry the hake fillets with a kitchen towel. Season the flour with salt and pepper. Coat the hake with the seasoned flour and dust off excess flour.
   
2. Cook the hake: Heat 2 tbsp avocado oil on a pan. Place the fillets in the pan and cook for 2 minutes each side.
   Remove from the pan.
   
3. Make the coconut sauce: Add the coconut cream to the same pan. Leave it on the heat to simmer until it starts to thicken slightly. Stir in the lemon juice and add the fillets back into the pan. Cook for a further 2 minutes, turning them over.
   
4. Add coriander and season: Mix in the coriander and taste for seasoning. Adjust the amount of salt and pepper that you add, according to taste.
   
5. Prepare the vegetables: Rinse the vegetables under running water. Place them in a pan with a lid for 2 minutes. This allows the vegetables to steam using the excess water. Next, remove the lid and pour in 1 tbsp avocado oil. Season with garlic flakes, salt and pepper and leave to sauté for 4 minutes turning them regularly.
   
6. Serve: Serve the hake with sauce and the hot vegetables.
   

Protein intake:
This recipe contains approximately 82 g of protein in total, which is about 20.5 g per serving (serves 4).