Scup Fish Recipe

This scup fish recipe with lemon, capers, and chili crunch is quick, zesty, and perfect for weeknight dinners.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 2 servings

Ingredients

4 scup fillets Salt and freshly ground pepper 2 to 3 tablespoons all-purpose flour 2 tablespoons extra-virgin olive oil (divided) 1 cup spring snap peas or seasonal green veggies For the Chili Crunch Caper Sauce: 2 tablespoons butter 1 garlic clove, thinly sliced 2 teaspoons capers 2 teaspoons freshly squeezed lemon juice 1 teaspoon chili crunch condiment

Instructions

Pat scup fillets dry. Season with salt and pepper. Dredge in flour.
Heat 1 tsp oil in skillet. Sauté snap peas until bright green. Set aside.
Add remaining oil and fish to pan. Press gently with spatula to prevent curling. Cook 4–5 minutes. Flip and cook 1 more minute.
Remove fish. Melt butter in pan with garlic and capers. Sauté 1–2 minutes.
Add lemon juice and chili crunch. Swirl sauce and pour over fish and peas. Serve immediately.

Notes

If you can’t find scup, substitute with sea bream or snapper. Be sure not to overcook the garlic. Serve with roasted or baked sweet potatoes.

Nutrition

Calories: 310
Fat: 18g
Saturated fat: 5g
Sugar: 2g
Sodium: 430mg
Protein: 27g
Carbohydrates: 12g
Fiber: 2g