Place a piece of haddock in a baking dish and scatter 1/2 tbsp rosemary (ideally fresh) on top. Add a few handfulls of baby plum tomatoes and 2 tsp of capers. Squeeze the juice of half a lemon on top. Spray the top of the fish and tomatoes with frylight.
Take a small piece of greaseproof paper and run under cold water tap and wring out. Loosely place on top of the fish (this will prevent it drying out).
Bake at 180 degrees for 25mins.
Serve on a bed of nutty tasting grains such as red rice, wild rice, or quinoa and bulgar wheat.