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RECIPE

Ginger and Lemon Steamed Bass with Crispy Caper Breadcrumbs

Delicate sea bass is gently steamed with lemon, white wine, and butter to create a tender, flaky fish and a light, flavorful broth. Crispy breadcrumbs toasted with capers, anchovy, garlic, and red pepper add a savory crunch and a bright finish to this elegant yet easy seafood dinner.

35 minutes Total Time
SERVES 4 People
Easy Difficulty
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Ginger and Lemon Steamed Bass with Crispy Caper Breadcrumbs

Ingredients

  • 2 thick slices white bread, crusts removed and torn into 2-inch pieces (about 4 ounces)
  • ¼ cup extra-virgin olive oil
  • 1 anchovy fillet, finely chopped
  • 1 garlic clove, thinly sliced
  • ½ teaspoon crushed red pepper
  • 1 tablespoon capers, drained
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • ½ teaspoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons unsalted butter, softened
  • 4 (7-ounce) sea bass fillets, skin on
  • 8 thin lemon slices
  • 1 tablespoon dry white wine
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How to Make It

  • Place the torn bread in a food processor and pulse until coarsely crumbled.
  • Heat the olive oil in a medium skillet over high heat until it shimmers. Add the anchovy, garlic, and crushed red pepper. Cook, stirring, for about 30 seconds, until the anchovy dissolves and the garlic begins to brown.
  • Add the breadcrumbs and capers. Cook over moderately high heat, stirring constantly, for about 8 minutes, until the breadcrumbs are golden brown and crisp. Remove from the heat and stir in the parsley and lemon zest. Season with salt and pepper. Set aside. 
  • Line the bottom of a bamboo steamer basket with parchment paper, a few cabbage leaves or a heatproof plate that fits inside the basket, leaving enough room for steam to circulate. Arrange the sea bass fillets skin-side down in a single layer. Season with salt and freshly ground black pepper, dot each fillet with softened butter, then place two thin lemon slices on each. Drizzle the fillets with the white wine.
  • Fill a pot with about 1–2 inches of water, making sure the water will not touch the bottom of the bamboo steamer. Bring the water to a gentle simmer, place the covered bamboo steamer over the pot, and steam the fish for 8–10 minutes, depending on the thickness of the fillets. The fish is done when it is opaque and flakes easily with a fork, or when the thickest part reaches 145°F. Carefully remove the steamer from the pot and transfer the fish to shallow bowls, spooning some of the flavorful cooking juices over each fillet.
  • Carefully transfer the fish to shallow bowls, spooning some of the flavorful cooking broth over each fillet. Move the lemon slices to the side and generously top the fish with the crispy caper breadcrumbs. Serve immediately.

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