Let the sea bream fillets thaw and dry them well. Squeeze the garlic cloves and mix with the lime juice. Rub the fillets with it.
Wash the rice until the rinse water runs clear, strain and simmer with the water in a saucepan with a lid for 12 minutes. Then let it mature for 30 minutes without opening the lid. Then loosen the rice with a spoon or fork.
Spread the sauce thinly on both sides of the fillets. Heat the sunflower oil in a sufficiently large pan (with a lid). Add the fillets, cover with the rest and fry on one side with the lid over reduced heat for 8 minutes. Place the rice on the preheated serving plates, garnish, serve and enjoy.