Season the fish with salt, place in a hot pan with sunflower oil, turn and colour each side. Then place in the oven for 8 minutes.
Cut the cauliflower into florets. Place in a hot pan and season. When coloured put a lid on the pan and allow to cook for a further 5 minutes.
Place the potatoes on an oven tray with thyme sprigs, garlic, oil, salt and pepper. Cook in the oven on full power for 20 minutes until crispy.
Put a large pan on the heat. When smoking hot, add the butter followed by the capers. Leave to bubble. When the sauce turns a nutty brown colour add the lemon juice and finely chopped parsley.
Check the seasoning.
«Use the pan from the fish for the beurre noisette to enhance the flavour of the sauce.»