Garlic butter sauce

I attempted making a garlic butter sauce last week for our fish but had not even read up anything about how to do it. I decided to rather do a bit of research today and found that what I did last week was perfect. So although there are many ways of making garlic butter and garlic butter sauce, this is what we like with our crumbed fish.

Chop up garlic and leave for 10 to 15 min before you cook (apparently the enzymes need to get working and there is more health benefit if you do this).
Fry the garlic in butter. (I fry them on a low heat until the garlic pieces go slightly brown.)
Strain off the garlic and you have a lovely clear garlic butter sauce.