Salt the fish lightly, and set aside until needed. This will season the fish and also, firm it up a little, making it easier to remove from the pan once cooked.
To boil the potatoes: place them in a saucepan, just cover them with cold water and add a few pinches of salt. Cover and bring to a boil. When boiling, reduce to a simmer and cook for a further 15 minutes or so, until tender and falling off the knife when picked up. Once cooked, drain and keep warm until needed.
Peel the garlic and grate 2 of the cloves, keep the rest whole. Zest and juice the lemon. Pick and finely chop the parsley. Boil the whole garlic cloves in water for 10 minutes, drain and reserve.
Split the chilli in half.
Line a deep frying pan with silicone paper. Arrange the fish, skin side down, leaving some space between fillets. Add the whole garlic cloves,chilli, lemon zest and sprigs of thyme.
Pour in enough olive oil, so that it comes up 3/4 of the way up the fish.
Cover with another sheet of silicone paper and a lid. Place on the stove and cook on a medium to low heat for approximately 20 minutes or until the fish feels firm to the touch and the flesh turns opaque. Take off the heat and allow to cool a little, before removing the fish.
Place the fish onto warmed plates, arrange some potatoes around it. Place a sieve over a saucepan and strain the olive oil from the frying pan into it. Place 2 of the whole garlic cloves onto each plate. Gently heat the olive oil, add the garlic, capers and parsley and pour/spoon over the fish.
Finish with a sprinkling of lemon juice.
«Make sure you add the parsley at the last minute, as adding it too soon to the warm olive oil will cause it to lose its vibrant green colour.»