Set the oven's temperature to 180°C/350°F/gas mark 4. A baking dish that can accommodate the fish fillets in one layer should be greased. Add a little black pepper and salt to taste. Put them on the baking sheet skin side down. Depending on the thickness of the fish, bake for 10 to 12 minutes in the preheated oven. When cooked, the fish should flake easily.

Make the sauce while the fish is baking. Melt the butter in a small skillet over medium heat until it starts to froth. Heat it further until it barely starts to turn golden brown and starts to smell nutty. Make sure to prevent burning. Add half of the lemon juice/water mixture right away. Only a small amount of the remaining lemon/water mixture should be added after tasting. (I use all of it, but I especially enjoy lemon's flavour.) Let it simmer and vigorously bubble. Add the parsley and capers. Keep heated until the fish is finished, then season to taste. Pour over the cooked fish right away, then plate.