Gather all ingredients before starting recipe.

Picatta Sauce

• Melt 1/4 cup unsalted butter in a medium sauce pan over medium high heat and continue swirling and stirring until the butter turns a rich golden brown. The butter will foam through out, about 5 minutes.
  
• Peel and slice 6 gloves of garlic into very thin slices.
  
• Stir in 6 cloves garlicand cook for about 1 minute. Remove from heat and add 1/2 cup chicken stock and 1 tbsp white miso off the heat. Continue to stir and return to the heat. Reduce heat to medium low and continue to cook until reduced to about a 1/2 cup.
  
• Transfer to a blender, or use an immersion blender and mix until the sauce is smooth and silky, 1-2 minutes.
  

Monk Fish

• Cut monk fish into two pieces.
• Mix 1 tbsp all-purpose flour, 1 tbsp garlic powder1 tsp kosher salt in a small bowl and then spread on a sheet of parchment paper.
• Dredge fish in mixture, making sure that all sides are covered.
  
• Heat 2 tbsp the canola oil in a medium skillet over high heat, when hot (1-2 minutes) add slices of lemon and cook until the lemon slices become a golden brown.
• Remove lemon slices and add remaining canola oil.
  
• Heat oil until the oil is shimmering and almost smoking, add monkfish pieces and cook monkfish over high heat for 4-5 minutes on each side.

Serving

• After you have cooked all sides but one, add 1 1/2 teaspoons of butter, I clove of garlic, unpeeled and smashed with the side of a knife blade, 2 sprigs of thyme. Spoon the hot butter over the monkfish for the last 3-4 minutes. Then add lemon slices and lemon juice.
• Spoon Piccata Sauce on the bottom of a plate, top with monkfish and spoon over pan juices, lemon slices and capers.

Optional

• Serve with toasted baguette slices