Lime Royal Sea Bream

Lime Royal Sea Bream

by Nicolas Rieffel


2 persons

  • 1 royal sea bream 600/800 gr
  • 4 sprigs lemongrass
  • 2 red onions
  • 10 cherry tomatoes
  • 1 bunch coriander/ cilantro
  • 1 bunch of basil
  • 2 limes
  • 4 tablespoons olive oil
  • 2 tablespoons fish sauce
  • 1 teaspoon soy sauce
  • Coarse salt or Guérande salt
  • Timut pepper


• Slice the lemongrass into large pieces.

• Peel and finely chop the red onions.

• Rinse the cherry tomatoes and cut them into quarters. De-stem the coriander (cilantro) and basil.

• Cut the limes into quarters. Set aside two pieces.

• In a salad bowl, mix 3/4 of the lemongrass with the onions, tomatoes, half the coriander and half the basil. Add 2 tablespoons olive oil. Add the salt and pepper.

• Stuff the fish with this mixture.

• Place the sea bream on the grill or in the carbon steel frying pan along with the olive oil.

• Score the skin and put the rest of the lemongrass in the slits. Season with salt and pepper and drizzle with oil, fish sauce and soy sauce.

• Cook between 12-15 minutes. Flip halfway through.

• After cooking, sprinkle the sea bream with the remaining coriander (cilantro) and basil.

• At the last second, add the lemon juice from the two pieces set aside.



Nicolas Rieffel is a self-taught cook, sommelier and culinary columnist on the Alsatian channel Alsace20. He is known to the general public for having been a candidate for the Masterchef show in 2010 and for having created from 2011 to 2016, Life is a Game, his clothing brand for cooking professionals.

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