When I originally wrote this recipe, I really didn't think about the garlic much. I was using peeled garlic. If you use a head of garlic, do yourself a favor: Cut the head in half across the grain, and either use a garlic roaster, or wrap the head in foil tightly and bake for an hour at 250; That will loosen the cloves, and roasting will impart more flavor. Just squeeze each clove into the pan. OR (original instruction) mince the garlic until it's very fine.
Melt the butter in a small pan.
Add the minced garlic. brown the mixture.
Add the flour and whisk to form a roux.
Add the lemon juice and milk. Continue whisking until the sauce is smooth.
Hey! you're done! Pour a bit over your fish and enjoy!