At a glance
This recipe gives you juicy steamed fish topped with a golden, crispy crust—the best of both worlds. You're looking at steaming the fillet for about 35 minutes (in an oven or frying pan), then coating it with a savory mix of cheese, breadcrumbs, and garlic before finishing it under the grill until it's beautifully browned and crunchy.
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Season
Salt the fish fillet on all sides. Season with paprika.
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Steam oven or classic frying pan
It depends on whether you have a steamer pot or a steam oven, like I do. I arranged the pieces on a special perforated tray and selected the 'fish fillet steam' setting on the oven for 35 minutes. But you can also fry the fish in a bit of butter or a splash of olive oil in a frying pan.
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Coating mixture
Mix together grated cheese, breadcrumbs and dried garlic. There's no need to add salt to the mixture, as the fillet is already salted and the Gran Moravia cheese is salty enough on its own. Spread this mixture evenly over the whole surface of the fish and bake it under the grill in the oven.
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