Halve the cherry tomatoes. Finely chop the dill stalks, setting the feathery leaves to one side. Chop any larger pieces of fish in half so they all roughly match in size.

Fill and boil your kettle. Warm a deep frying pan on a high heat for 2 mins, then drizzle in 1 tbsp olive oil. Add the tomatoes and 1 tsp fennel seeds with a good pinch of salt and pepper. Cook, stirring often, for 3-4 mins till the tomatoes are soft and slightly jammy.

Pour in the cherry tomato passata, bring to a bubble then turn the heat down to low and cook for 5 mins. Stir often.

As soon as the sauce is bubbling, pour the water from the kettle into a large pan. Add a pinch of salt then bring back up to the boil on a high heat. Add in the chifferini pasta and cook for 8-10 mins till the pasta is tender but still has a slight bite.

When the tomato sauce has simmered for 5 mins, add the fish and dill stalks. Pop on a lid (or cover with a baking tray if you don't have a lid) and simmer gently for 4 mins.

When the pasta is tender, drain it, catching a little of the cooking water in a jug (or ladle some out of the pan before draining).

The fish should be cooked through and flaky when lightly pressed with a fork. Toss half the rocket through the sauce, then gently fold the sauce and pasta together in the pan, adding a little pasta water if it seems too dry. Taste and add more salt or pepper if you think it needs it. Serve in 2 warm bowls, topped with the rest of the rocket.