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Home > Recipes > Scamp Recipes > Crunchy Scamp With Basil Cream Sauce
Recipe Submitted by Dawn D. Dawn also suggests using this recipe with grouper and sea bass.

CRUNCHY SCAMP WITH BASIL CREAM SAUCE
PREP TIME
COOK TIME
TOTAL TIME
Author:
Serves: 2
INGREDIENTS
  • ~1 lb. Scamp/Grouper fillets, cut into 2 portions, cleaned & de-boned
  • 1 egg, beaten
  • ½ - ¾ c. Panko (or more, depending on size of fish)
  • 1 Tb. coconut oil
Basil Cream:
  • ½ c. heavy cream
  • 2 Tb. basil pesto (store bought or homemade - see Notes)
INSTRUCTIONS
  1. Heat oven to 350 degrees.
  2. Prepare dredging dishes - 1 for egg, 1 for Panko.
  3. Lightly salt and pepper each fillet.
  4. Dip each piece of fish in egg wash, then Panko. Set aside until ready to saute.
  5. Heat nonstick pan to medium-high. Add coconut oil to pan. When hot, place fish in pan. Cook on medium-high for about 1 minute, then reduce to medium.
  6. Flip fish when brown crust forms (you may need to add a bit more coconut oil to pan to ensure crunchiness).
  7. When bottom layer is brown (about 1 minute), turn off heat and place pan in pre-heated oven.
  8. Leave in oven for about 5 minutes - you don't want to overcook the fish!
  9. Remove from oven and serve with basil cream.
NOTES
Basil Cream Sauce:
Heat heavy cream in a small sauce pan.
When warm, whisk in the basil pesto.
Serve immediately with the prepared fish!

Recipe and Image Source: My Delicious Blog