Ingreadient :

• 1/2 cup plus 1 tablespoon unsalted butter, divided
• 12 thinly sliced garlic cloves plus 2 smashed garlic cloves, divided
• 1 cup unsalted chicken stock
• 1/4 cup white miso
• 2 tablespoons fresh lemon juice plus 1 lemon, thinly sliced
• 1/2 cup instant flour (such as Wondra)
• 3/4 teaspoon granulated garlic
• 4 (7-ounce) monkfish fillets, trimmed
• 1 teaspoon kosher salt
• 3 tablespoons canola oil, divided
• 2 thyme sprigs, divided
• 14 caperberries, whole or halved
• 1 tablespoon drained capers
• Flat-leaf parsley sprigs, for garnish

Direction :

1. Cook 1/2 cup butter in a medium saucepan over medium-high, stirring often, until browned, about 5 minutes. Stir in sliced garlic; cook 1 minute. Whisk in stock and miso until combined. Bring to a boil; cook until reduced to about 1 cup, 10 to 12 minutes. Transfer to a blender; secure lid, and remove center piece to allow steam to escape. Place a towel over opening. Process until smooth, about 1 minute. Stir in lemon juice and reserve.
2. Stir together flour and granulated garlic on a plate. Sprinkle fish with salt; dredge fish in seasoned flour. Heat 1 tablespoon oil in a large skillet over high until it begins to smoke. Add lemon slices; cook until just browned, about 1 minute per side. Wipe skillet clean.
3. Heat 1 tablespoon oil in same skillet over medium-high. Add 2 fillets; cook until golden brown, 4 to 5 minutes per side. During the last minute of cooking, add 11/2 teaspoons butter, 1 garlic clove, and 1 thyme sprig to skillet; spoon mixture over fish. Discard garlic and thyme; transfer fish to a platter and keep warm. Repeat with remaining oil, fish, butter, smashed garlic, and thyme. Add caperberries, capers, and lemon slices to skillet; toss until warmed, about 1 minute. To serve, spoon warm sauce onto 4 plates; top with fish. Spoon caperberries, capers, and lemon over each fillet. Garnish with parsley.