Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and cut them into chips as thick as your finger. Scatter the chips onto a baking tray. Pour over 1 tbsp oil and sprinkle with a good pinch of salt and pepper. Toss to mix. Slide the chips into the hot oven and roast for 20 mins.

Slice the cherry tomatoes in half and scatter them, cut-side up, onto a second baking tray. Slide them onto the shelf below the sweet potatoes and roast for 20 mins, till soft and slightly caramelised.

Pick the tarragon leaves and pop them in a small bowl. Peel the garlic clove and finely chop or grate it. Add the garlic to the tarragon. Grate in the lemon zest and squeeze in the juice from half the lemon. Pour in 1 tsp oil and add a little salt and pepper. Set aside.

When the sweet potatoes have had 20 mins, carefully turn them over. Return to the oven for a further 15-20 mins, till tender and golden.

When the tomatoes have roasted for 20 mins, remove them from the oven and slide them onto a chopping board. Roughly chop into small pieces, then slide the tomatoes into the bowl with the tarragon and stir. This is your salsa.

Pour 1 tbsp oil into a large frying pan and warm to a medium-high heat. Rub a pinch of salt and pepper into the pollack fillets. When the frying pan is hot, add the fish, skin-side down. Fry for 5 mins, till the skin is crispy, then carefully flip over and cook for 2 more mins, till the fish is cooked through.

While the fish is cooking, tip the rocket into a bowl. Drizzle with 1 tbsp balsamic vinegar and 1 tsp oil and toss to dress the leaves.

Transfer the cooked fish to a couple of plates and top with the roasted tomato salsa. Serve with the sweet potato chips and rocket salad on the side.