Steamed Fish with Crispy Bread Crumbs

Here, you get the crunchy goodness of fried fish without all the mess of deep frying. The fish and crumbs are cooked separately, ensuring tender, moist fish and crispy breadcrumbs. For an even easier preparation, skip the food processor and use 1 cup of panko breadcrumbs in place of the peasant bread.

• 4 ounces sliced white peasant bread, crusts removed
• ¼ cup extra virgin olive oil
• 1 large anchovy fillet, chopped
• 1 large garlic clove, finely chopped
• Crushed red pepper flakes to taste
• 1 tablespoon drained capers
• 2 tablespoons chopped fresh flat leaf parsley
• ½ teaspoon finely grated lemon zest
• Salt and freshly ground black pepper
• 4 teaspoons unsalted butter, softened, plus more for the pan
• 4 (5 to 7 ounce) white fish fillets such as cod, halibut, rockfish, sea bass, lingcod, or snapper 
• 8 very thin lemon slices
• 1 tablespoon dry white wine
• Sautéed green beans for serving

Tear the bread into large pieces and transfer to a food processor. Pulse until the bread forms coarse crumbs. Heat the oil in a medium skillet over moderately-high heat until shimmering. Add the anchovy, garlic, and red pepper and cook, stirring, until the anchovy dissolves and the garlic is just beginning to brown, about 30 seconds. Add the breadcrumbs and capers, reduce the heat to moderately-low and cook, stirring, until the breadcrumbs are golden and crisp, about 8 minutes (5 minutes if using panko). Transfer to a bowl and stir in the parsley, lemon zest, and a pinch of salt and black pepper.

Make a steamer by arranging 3 small balls of aluminum foil in a very large, deep skillet. Add 1-inch of water and bring to a boil.

Meanwhile, butter a nonreactive pie plate and add the fish. Season with salt and pepper, and dot each with a teaspoon of butter. Place 2 lemon slices on each fillet and sprinkle with the wine. Carefully set the plate on the balls of foil (be sure to distribute the foil so that the plate is level). Cover the skillet with a tight fitting lid or aluminum foil and steam for about 8 minutes, until cooked through.

Discard the lemon slices. Using a spatula, transfer the fish to plates and spoon a little of the broth over top. Sprinkle with the fragrant crumbs and serve right away before the crumbs get soggy.

A bright and crisp albariño or vinho verde is a lovely match for the lightness of the fish and a perfect balance for the richness of the crumbs.

Sauté 2 tablespoons finely chopped chorizo, bacon, pancetta, or prosciutto with the breadcrumbs for extra richness.

Sprinkle leftover crumbs over a green salad, steamed vegetables, or buttered noodles for a crunchy accompaniment.