Monkfish Fillet with Blueberry Sauce

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.

Serves 4