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Grilled bream fillet with hollandaise sauce, asparagus and peas, delicious!

Bream is one of my favorite fish, I like its firmness and mild taste, if you cannot find bream, you can replace it by snapper or sea bass.

Here I was inspired by Nathan Outlaw’s (from recipe, Nathan serves his sea bream grilled with asparagus and peas, over a hollandaise sauce,very good and not so difficult to make, although I simplified the recipe for a very good Sunday meal at home…

This recipe is a starter for 4 persons, if you plan to serve it as a main dish, you may want to cook more vegetable, or some rice on the side.

  • 4 servings
  • Easy
  • 1 h 30

Recipe :

Ingredients :


100g (3.5 oz.) peas

100g (3.5 oz.) potatoes, cut in small cubes (about 0.4 inches) or a mix of potatoes and small cauliflower stalks

16 green asparagus spears


1 egg yolk

2 tsp lemon juice

1 tsp mustard

250ml (1 cup) of vegetable oil

100ml (1/2 cup) of hot fish stock

50ml (1/4 cup) of double cream

2 tsp tarragon, chopped

salt and pepper to taste


4 sea bream fillets, 100g each (3.5 oz.)

salt and pepper

Prepare the vegetables: 

Bring to boil some water, add a pinch of salt and the green peas, cook for a minute, remove from water with a slotted spoon, set aside into a bowl of cold water

Into the same water, add the cubed potatoes and cauliflower stalks, cook until just tender (check around 3 minutes), scoop and set aside

Into the same water, add a pinch of sugar and the asparagus spears and cook about 3 minutes, depending on thickness, until just tender and set aside

Broil the bream fillets:

Preheat the grill/broiler to cook the fish, on a baking tray, sprinkle some olive oil and salt, lay the bream fillets on top, and grill/broil for 6 minutes, remove from oven and set aside for 2 minutes

While the fish is broiling, prepare the sauce:

Into a bowl with a round bottom, make a mayonnaise, add the egg yolk and mustard, start to whisk, add the oil slowly while continuing whisking,

Then add the lemon juice, whisk gently,

Add the double cream, whisk gently,

Add the hot fish stock a little at a time just until the sauce is a coating consistency, you may not need all the fish stock,

Add salt and pepper to taste, set aside

To finish the sauce:

Remove the skins from the peas if needed,

Put the sauce in a saucepan over a medium heat and add the peas and potatoes, cook for a minute, add the tarragon and season to taste, be careful not to cook on high or too long because the sauce could split

Ladle the sauce into four warm dishes, garnish with 4 asparagus spears, arrange the peas and potatoes and lay one bream fillet on top.


To save time and avoid to forget anything, when I make that kind of recipe, I prepare all the ingredients of all the preparations. I wash, peel, cut my vegs and set them aside into bowls, I prepare my fish stock, I check my fish for bones, I have all the ingredients and seasoning arranged on my counter before starting the recipe. Then, I only need to follow the instructions.

In his original recipe, Nathan Outlaw uses olive oil to make the mayo, so I am submitting this option, personally, although I really like olive oil, I find its taste too overpowering for a mayo or hollandaise sauce and this is the reason why I used vegetable oil.


Original recipe (slightly amended) from Nathan Outlaw from, here is a link to his method, click here

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