Try this take on Scamp Grouper!

Crunchy Scamp with Basil Cream Sauce

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

Heat oven to 350 degrees. Prepare dredging dishes - 1 for egg, 1 for panko. Lightly salt and pepper each fillet. Dip each piece of fish in egg wash, then Panko. Set aside until ready to saute. 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. Flip fish when brown crust forms (you may need to add a bit more coconut oil to pan to ensure crunchiness). When bottom layer is brown (about 1 minute), turn off heat and place pan in pre-heated oven. Leave in oven for about 5 minutes - you don't want to overcook the fish! Remove from oven and serve with basil cream.

Basil Cream Sauce: Heat heavy cream in a small sauce pan. When warm, whisk in the basil pesto. Serve immediately with the prepared fish!