All you need is this.

Chop the white and green parts of the spring onions separately.

Blanch the cauliflower and broccoli in salted, boiling water for 5 mins. Then drain and refresh under cold water.

In a pan, melt half butter, add the fish and cook for 3 mins on each side.

Pour in the wine, cover and cook over a medium heat for about 15 mins.

Gently stir in the cream, season with salt and pepper cook for few more mins until thickened.

In another pot, melt remaining butter in a pan and the white part of the spring unions and cook over a low heat, stirring occasionally, until softened.

Add the cauliflower, broccoli, lemon juice and the green parts of the spring unions and cook over a low heat for 10 mins.