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Heat the oven to 220C (200C fan)/425F/gas 7.
Put the garlic cloves in a mini chopper with the anchovies and half the capers, then tear in most of the chives.
Blitz until finely chopped (you can also do this by hand or in a mortar).
Finely grate in the zest of the lemon, add the butter and season well, then blitz smooth (if need be, you can do this ahead of time and store the butter in the fridge).
Trim the base of the cabbage, cut out and discard the core, then finely shred the cabbage.
Finely slice the halved onions.
Place the cabbage and onions in a large roasting tray, squeeze over the juice of half the lemon, add the olive oil, season generously and toss to coat.
Spread out the mix into an even layer, then lay the fish fillets on top and evenly spoon on some of the caper butter; dot any remaining butter over the cabbage mixture.
Cut the remaining lemon half into fine slices, nestle these among the fish and cabbage, then scatter over the remaining two tablespoons of capers.
Roast for 16-20 minutes, basting everything with the buttery juices halfway through, until the fish is tender and the cabbage a little charred.
Finely chop the remaining chives, scatter on top and serve.