Remove 2 frozen Birds Eye Hoki fillets and thaw following packet directions.
Place hoki fillets, zucchini and garlic on a baking paper lined tray. Drizzle oil over ingredients and season to taste. Cook in a preheated oven at 200°C for 8 minutes.
Remove baking tray from oven and place cherry tomato vines and bread chunks on top of zucchini. Spray with oil and season to taste. Place back in oven for a further 7-8 minutes.
Remove garlic from tray squeeze cloves from skin into a small bowl and discard skins, crush with a fork. Add honey, cumin and cinnamon.
Gently toss lentils, zucchini, bread, rocket and pistachios together and place on serving plates. Serve with hoki fillets and tomatoes and drizzle with honey garlic dressing.