Bring a non stick or cast iron pan to a warm on a medium heat

Double check the fish for any bones or scales, remove any excess fatty bits

Lightly oil the fillet fully, using a neutral, high smoke point oil. Season with kosher salt and (if desired) fresh ground white pepper.

Place the fish skin-side down on the pan, and turn the heat up slightly

Leave for 1-2 minutes on the flesh side, remove and serve immediately

Apply pressure to the flesh of the fish with a pallet knife to keep the skin pressed even agaist the pan

Turn when the skin is fully golden and firm