Bream with Hot Avocado Cream

Crisp-skinned bream and creamy avocado sauce make a perfect partnership in this easy but elegant recipe from Janet Brinkworth
By Janet Brinkworth
Bream with Hot Avocado Cream
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 30 g butter
  • 1 tbsp olive oil
  • 2 x 150 g bream, fillets
  • 2 shallots, finely chopped
  • 165 ml soured cream
  • 1 tbsp creamed horseradish
  • 1 avocado, peeled and diced
  • 1/2 lemon, juice only
  • small bunch flat leaf parsley, finely chopped
  • lemon wedges, for the garnish


1. Heat half of the butter and olive oil in a frying pan over a moderate heat. Place the bream fillets in the pan, skin side down, and cook for 2-3 minutes, until the skin is crisp.

2. Turn the fillets over and cook for a further 2-3 minutes. Remove from the pan and keep warm.

3. In the same pan, melt the remaining butter and fry the shallots until just softened. Stir in the horseradish and sour cream. Simmer for a minute and add the avocado, lemon juice and parsley.

4. Serve the bream coated with the sauce, and garnish with lemon wedges.

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