Preheat the oven to 200°C.
Fry 13 sliced garlic cloves and fennel in 50g butter until lightly browned.
Add 300ml fish stock, salt, and pepper, then simmer for 15 minutes.
Blend remaining garlic, semolina, and most fennel leaves into a green powder.
Coat monkfish pieces in the semolina mixture.
Brown the monkfish in oil and a knob of butter in an ovenproof pan.
Cook the fish in the oven for 10 minutes.
Slice the fillets diagonally and keep them warm on a plate.
Combine the cooked fennel mixture, lemon juice, liqueur, wild garlic, and chopped fennel in the pan.
Reduce the liquid rapidly, then whisk in the remaining butter until rich.
Spoon the sauce around the monkfish on warmed plates.