Start the sauce. In a pan, melt butter over medium low heat. Keep a close eye on it. The solids in the butter will separate and go to the bottom. Stir. Watch while the solids brown. When they brown, remove from heat and place in a separate bowl to stop the cooking process. Be careful or you will burn it. Set aside.

Lay out fish. Sprinkle both sides with salt, pepper and garlic. Let sit a few minutes

Wipe out pan with paper towels. Heat a little oil in the same pan. Add sliced shallots, sliced leeks, and sliced celery. Saute until shallots turn translucent. Add rest of veggies and saute until tender.

Heat a pan with a little more oil. Fry fish couple minutes per side until flaky.

Meanwhile, heat another pan without any oil. Add rest of sauce ingredients. Simmer until wine and lemon juice reduce to just 2 tbs liquid. Mix browned butter in and heat through.

Plate veggies. Lay fish on top. Drizzle sauce over the top. Serve immediately. Enjoy.