You need to make sure that when you do this dish the fish is extremely fresh and is just out from the sea as more than a couple of days. You need to have the freshest fish available as you can taste stale fish and the dish will not be the same.
Slice the fresh pollock fillet very very thinly with a very sharp knife at an angle away from you and down the length of the pollock. You can lay this onto the plates right away.
Once sliced and onto the plates, drizzle with olive oil and finely grate the lemon zest onto the pollock, squeeze a little lemon juice all over the fish. Season with course sea salt and pepper and sprinkle with lemon thyme and mini salad leaves and picked herbs, drizzle in a little more olive oil and coarse sea salt.