De-scale the skin side of the fillet using serrated knife at a 45 degree angle. Rinse and PAT DRY with a paper towel.
Marinate in lots of salt and pepper for 15mins or until room temperature. NO PEPPER on the skin side!
Preheat a pan on medium high and add olive oil. Lay the fillet skin-side down. When skin begins to crisp, lower the heat slightly; white ‘bubbles’ at the side signal overcooking. (Press down with a spatula if skin curls. If adding lemon, squirt on top of fish, not into pan or oil.) Flip when fish is cooked 3/4 through and skin is rendered, crisp, and doesn’t stick to the pan.