Fry eye fillet in a hot oiled pan.

Cook to your desired preference.

While cooking, in a small frying pan a hand full of raw peeled prawns, add 2 tablespoons of crushed garlic, 1 teaspoon of chicken stock, 250ml of thicken cream and 1 tablespoon of finely chopped parsley. Bring to the boil then simmer till reduced consistency of choice.

Serve with a selection of season vegetables or summer salad.