Gather your equipment: a large sauté pan, sharp knife, tongs, microplane, measuring spoons, cups, and a spatula.
Prep your seafood: cut the fish into bite-sized pieces, peel and devein the prawns, and scrub the clams or mussels, keeping everything chilled until ready to cook.
Heat the pan over medium heat, then add olive oil and minced garlic. Cook until fragrant and golden, about 1 minute, filling your kitchen with a warm, garlicky aroma.
Add the fish pieces to the pan, searing briefly until they turn opaque around the edges, about 2-3 minutes. Gently turn them with tongs and then remove to a plate.
Next, toss in the prawns and cook until they turn pink and slightly charred, about 2 minutes, creating a sweet, smoky aroma.
Add the clams or mussels to the pan, then pour in white wine or seafood broth. Cover the pan with a lid and cook until the shells open, about 5-7 minutes, shaking gently to distribute heat.
Stir in lemon zest, lemon juice, and chopped herbs, allowing the flavors to meld and the broth to become fragrant and slightly thickened, about 1 minute.
Season with salt and pepper to taste, adjusting acidity with more lemon juice if desired, and let everything simmer briefly for a burst of fresh brightness.
Gently nestle the cooked fish back into the pan, then let it rest for 2 minutes, allowing the flavors to settle and the seafood to reheat gently.
Serve the seafood hot from the pan, garnished with extra herbs and slices of lemon, alongside crusty bread to soak up the flavorful broth.