Rinse the fish with the juice of half a lemon and cool water. Drain and set aside.

In a large pan, heat coconut oil over medium-high heat. Add garlic, seasoning peppers, and scotch bonnet. Lower heat and cook for 1 minute.

Add thyme, scallions, and black pepper. Sauté for 2–3 minutes.

Gently add the fish to the pan and stir to coat with aromatics.

Pour in coconut milk, salt, and the remaining lemon juice. Bring to a gentle simmer.

Cook uncovered for 5–7 minutes or until fish is cooked through.

(Optional) Add 1 tablespoon roucou for extra color.

Taste and adjust seasoning. Serve hot with your favorite side.