4 monkfish fillets
7 ounces (200 g) blueberries
0.8 ounces (25 g) heavy cream
1 Tablespoon olive oil
Crush the blueberries to obtain the juice. Add the heavy cream to the juice and cook in a pan over low heat.
Warm the olive oil in a frying pan and cook the monkfish until golden. Pour the warm blueberry sauce over it before serving.