Fill and boil your kettle. Halve the cherry tomatoes and pop them into your largest pan. Peel and thinly slice the garlic and finely chop the rosemary leaves. Add the garlic and rosemary to the pan. Finely grate in the lemon zest and squeeze in the juice from 1 half. Using a pair of scissors, snip in the sun dried tomatoes.

Pour 500ml boiling water into the pan. Add 1 tbsp olive oil and ½ tsp salt. Bring back to the boil, snap the spaghetti in half and carefully add it to the pan. Clamp on a lid and simmer on a medium-low heat for 12-15 mins till the pasta is tender.

Meanwhile, rub the haddock fillets with ¼ tbsp olive oil each, and season with salt and pepper. Warm a frying pan on a medium heat for 2 mins, then add the haddock fillets, skin-side down (if the fillets are too big for your pan, you can halve them to make 4 smaller fillets). Fry for 3 mins, use a spatula to turn them over, then cook for 2-3 mins till the fish is opaque and flakes when pressed with a fork. Divide the fillets between 2 warm plates.

Check the pasta after 12 mins. The sauce should be thick and the pasta al dente (tender with a slight bite). If not, cook for another 2-3 mins. Taste and add more salt or pepper if you think it needs it. Spoon the pasta onto the plates with the haddock and serve with wedges of the zested lemon to squeeze over.