Chop the butter into medium dice.
Pick the parsley leave off the stalks, and chop.
If the capers are large, chop into smaller pieces.
Season the fish with salt.
Heat a pan over medium-high, and drizzle in the sunflower oil. When the pan is hot, place the sea trout fillet, skin side down, lower the heat to medium-low, and leave to crisp up.
When the fish is nicely browned, turn over, and add the butter to the pan, swirling it around so that it browns evenly.
When the butter's sizzling quiets down, throw in the capers, chopped parsley, and finish off with lemon juice.
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.
«The beurre noisette can be prepared in advance, in a separate pan, and kept refrigerated until needed.»