Method:

1. Season fish with olive oil, salt and pepper. Then place into the oven at 180 degrees covered for 15 minutes. Remove the cover after this and bake for a further 10 minutes.
2. Pick parsley leaves (not much stem) and then finely chop. 
3. In a low/medium heated pan add your butter and cook till golden and foamy. Be careful not to burn the butter.
4. Once the butter begins to turn colour, add lemon juice and capers. The sauce will spit once juice is added. 
5. Add parsley and switch off heat. The residual heat will break down the capers, then season to taste.
6. Place fish on a platter, pour butter sauce over the fish. Then serve with the other half of the lemon.