Preheat your oven to 180°C/Fan 160°C/Gas 4. Line a baking tray with baking paper. Place the haddock fillets on, skin-side down. Spoon over the pesto and smooth it over so it covers each fillet. Scatter over half the breadcrumbs and lightly press them onto the fish.

Halve the cherry tomatoes and then place them in a bowl. Pour in ½ tbsp olive oil and season with salt and pepper, then toss well to coat. Tip the tomatoes onto the tray around the haddock fillets. Slide into the oven for 15 mins.

While the haddock and tomatoes cook, fill and boil your kettle. Tip the couscous into a heatproof bowl and add some salt and pepper. Finely grate in the zest from the lemon. Pour over 150ml hot water from the kettle and cover the bowl with a plate. Leave to soak while the fish finishes cooking.

Juice half the lemon into a large bowl and whisk in ½ tbsp olive oil and a pinch of salt and pepper to make a dressing. Toss the salad leaves with the dressing. Slice the remaining lemon into wedges.

Remove the tomatoes and fish from the oven. The fish should be flake when lightly pressed with a fork and be opaque. Cook a little longer if not.

Fluff the couscous with a fork and heap up on 2 warm plates. Top with the haddock and tomatoes and serve with wedges of lemon to squeeze over.