Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and roughly chop the red onion. Halve the pepper, scoop out the seeds and white pith, and roughly chop it. Peel and grate or crush the garlic. Pop them all in a roomy ovenproof dish.

Tip in the tin of cherry tomatoes and stir in 1 tbsp red wine vinegar (save the rest for later), 1 tsp caster sugar, ½ tbsp olive oil and a pinch of salt and pepper.

Slide the dish into the oven and roast for 25 mins, stirring halfway through. This is your peperonata.

While the peperonata is roasting, fill and boil your kettle. Tip the couscous into a heatproof bowl. Cover with 250ml boiling water. Cover the bowl with a plate and set aside to soak for 15 mins.

After it has roasted for 25 mins, take the peperonata out of the oven and nestle the haddock fillets into the dish, skin-side down. Return to the oven and bake for 12-15 mins till the fish is cooked through – the flesh will be opaque and flake easily when pressed with a fork.

While the fish roasts, tip 1 tbsp red wine vinegar into a bowl and add 1 tsp olive oil and a pinch of salt and pepper. Whisk to make a dressing, then toss through the salad leaves to dress them.

Serve the haddock and peperonata on a couple of warm plates with the couscous and handfuls of the salad on the side.