Heat your oven to 200°C/Fan 180°C/Gas 6. Fill your kettle and boil it. Halve the cherry tomatoes and pop them into a bowl. Halve the green pepper and scoop out the white seeds and pith, then roughly chop it. Add it to the bowl.

Finely grate in the zest from the lemon and add 1 tbsp olive oil, and a good pinch of salt and pepper. Toss the veg and seasoning together.

Tear 2 large rectangles of baking paper or foil off the roll. Divide the veg between the 2 pieces of paper and top with the rosemary sprigs. Lay the haddock fillets on top.

Lift the long ends of the paper up to meet in the middle, then fold down to make a pleat. Tuck the short ends under the parcel to seal it. Place the parcels on a baking tray and slide into the oven for 12 mins.

While the haddock parcels cook, tip the couscous into a heatproof bowl. Pour over 300ml boiling water. Cover the bowl with a plate and set aside to soak. The couscous will absorb all the water and become tender and fluffy.

Carefully unwrap the haddock parcels and check the haddock is cooked – it will be opaque and flake easily when pressed with a fork. If it’s not quite done, reseal the parcels and return to the oven for another 2-4 mins. Fluff the couscous, drain off any excess water, and divide the couscous between 2 plates. Top with the fish and veg and serve with handfuls of lamb’s lettuce and wedges of the zested lemon on the side.