Serves 4 people

Great for grilling outdoors or cooking indoors, this delicious fish recipe is a show-stopper! The flaky whitefish sea bream offers beautiful presentation and exceptional flavor.

Enjoy this Lime Royal Sea Bream recipe created in collaboration with Master Chef, Nicolas Rieffel. 


  • 1 20-28oz. royal sea bream fish
  • 4 stalks of fresh lemongrass
  • 1 red onion
  • 10 cherry tomatoes
  • 1 bunch of cilantro
  • 1 bunch of basil
  • 2 limes
  • 4 Tbsp olive oil
  • 2 Tbsp fish sauce
  • 1 tsp soy sauce
  • coarse salt (to taste)
  • fresh ground pepper (to taste)


Slice lemongrass into large pieces

Peel and finely chop red onion

Rinse cherry tomatoes and cut them into quarters

De-stem cilantro and basil and chop it up

But both limes into quarter wedges, set aside 2 pieces

In a medium mixing bowl, combine half the lemongrass with the chopped onion, tomatoes, squeezed lime juice, half the cilantro, and half the basil. Add 2 Tbsp olive oil and salt and pepper. Mix until well combined

Slice the fish lengthwise, but not all the way through and stuff the fish with this mixture and season it with salt and pepper

Place the stuffed fish on the grill or on a carbon steel frypan

In a small bowl, combine remaining olive oil, fish sauce, and soy sauce and drizzle or brush the fish with this mixture

Score the skin of the fish and place remaining lemongrass in the slits

Cook for about 15 minutes on medium-high heat, flipping halfway through

Plate your sea bream and garnish with remaining cilantro and basil, and squeeze remaining lime juice before serving

Cookware used in this recipe

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