Preheat your oven to 190°C/Fan 170°C/Gas 5. Line a baking tray with baking paper. Scrub the new potatoes and halve or quarter them so they‘re all the same size. Spread the potatoes out on the baking tray. Drizzle over 2 tsp olive oil and season with a pinch of salt and pepper. Toss to coat, then slide into the oven for 15 mins.

While the potatoes roast, peel and grate the garlic and ginger into a mixing bowl. Finely grate in the lemon zest, setting a pinch of zest aside for garnishing. Squeeze in the juice from half the lemon and add 2 tsp olive oil. Season with a pinch of salt and pepper and whisk to make a dressing.

The potatoes should have roasted for 10 mins by now. Take the tray out of the oven and place the pollack fillets on the tray, skin-side down. Return to the oven and roast for 15-20 mins till fish fillets are opaque and flake easily when pressed with a fork, and the potatoes are golden and crisp.

While the fish and potatoes bake, quarter the cherry tomatoes and add them to the bowl with the dressing. Trim the roots and any ragged greens off the spring onion. Finely slice the spring onion, white and green parts, and add both to the bowl. Toss the tomato salad together to mix.

When the fish and potatoes are ready, divide them between 2 warm plates. Add the tomato salad on the side and served garnished with lemon zest, and the remaining lemon sliced into wedges for squeezing.