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1
In a small saucepan, cook 2 tablespoons of the butter over moderate heat until browned and nutty-smelling, about 6 minutes.
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2
Add the shallot and cook, stirring, for 1 minute.
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3
Stir in the stock, lemon juice, capers and Worcestershire.
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4
Stir in 5 tablespoons of the butter, 1 tablespoon at a time, until incorporated.
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5
Stir in the chives.
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6
Remove the sauce from the heat and keep warm.
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7
In a very large skillet, heat 1/4 cup of the olive oil over moderately high heat until shimmering.
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8
Season the fish with salt and cook until browned on the bottom, about 5 minutes.
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9
Flip the fish and cook, basting with the oil in the skillet, until a small knife inserted in the center of the fish near the bone feels warm to the touch and the flesh is opaque, about 3 minutes.
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10
Add the remaining 1 tablespoon of butter to the skillet along with the chopped garlic and thyme and continue basting for 30 seconds.
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11
Carefully transfer the fish to plates.
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12
Wipe out the skillet and heat the remaining 1 tablespoon of oil over high heat.
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13
Add the spinach and cook, stirring, until wilted, about 30 seconds.
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14
Stir in the sliced garlic and season with salt.
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15
Spoon the spinach alongside the fish and serve with the sauce.
