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1
In a food processor, pulse the bread until coarse crumbs form.
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2
In a medium skillet, heat the olive oil until shimmering.
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3
Add the anchovy, garlic and crushed red pepper and cook over high heat, stirring, until the anchovy dissolves and the garlic is just beginning to brown, about 30 seconds.
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4
Stir in the bread crumbs and capers and cook over moderately low heat, stirring constantly, until the bread is golden and crisp, about 8 minutes.
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5
Off the heat, stir in the parsley and lemon zest and season the toasted bread crumbs with salt and pepper.
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6
Meanwhile, lightly butter a 9-inch glass pie plate.
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7
Arrange the fish fillets skin side down in the plate.
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8
Season with salt and pepper and dot with the 4 teaspoons of butter.
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9
Place 2 lemon slices on each fillet and drizzle with the wine.
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10
Make a steamer by arranging 3 small balls of aluminum foil in a very large, deep skillet.
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11
Add 1 inch of water to the skillet and bring to a boil.
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12
Carefully set the pie plate on the foil balls, cover the skillet with a tight-fitting lid or aluminum foil and steam the fish for about 8 minutes, until it flakes with a fork.
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13
(Alternatively, steam the fish in a shallow bowl set in a bamboo steamer.)
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14
Using a spatula, transfer the sea bass fillets to shallow bowls and spoon the broth on top.
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15
Push the lemon slices off to the side and top the fillets with the toasted bread crumbs.
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16
Serve right away, before the crumbs get soggy.
