Sea Bream Nouvelle Creole

I am usually not a fan of seafood dishes with tomato sauce. Sometimes, though, they can be spectacular. In this one, the combination of hollandaise with the tomato sauce is what makes the magic. You can prepare this recipe with many species of white fish. I recommend the inexpensive and excellent sea bream (the polite name for sheepshead), but redfish, trout, red snapper, and lemonfish would also be good.

This recipe begins with Creole sauce, which is actually seldom used in Creole