Preheat an oven to 190­°C.

Place the new potatoes into a pot of boiling salted water and cook for 10-12 minutes until cooked through. Remove and cool to room temperature.

Cook the Sealord Three Seed Crumb Hoki fillets as per packet instructions.

Place the walnuts onto a baking tray and toast for 10 minutes in the oven. Keep an eye on them so they don't burn!

Mix the red onion and white wine vinegar in a small bowl.

Gently fold the pesto through the potatoes.

Place the watercress, new potatoes, red onions and crumbled cheese onto a platter. Top with a piece of warm Three Seed hoki.

Sprinkle with the walnuts and squeeze over lemon.

Season with salt and pepper to taste.