Medallions Of Monkfish Provençal Style

In a casserole dish, brown the garlic clove and the 3 finely chopped shallots with a tablespoon of olive oil.

Place your monkfish medallions in the casserole and brown them carefully on each side (over high heat).

Moisten with the white wine and 15 al of water then add the tomato pulp and the olives. Simmer for about ten minutes (low heat).

At the end of cooking, add a tablespoon of of fresh cream. Add salt and pepper and stir gently before sprinkling the dish with basil. It's ready!