Heat a wrought iron skillet very hot with about 1 Tblsp of olive oil. Right before you add fish add 2 Tblsps of butter.

Add olive oil to skin of fish. Then add seasoning. Flip and do the same with the to other side. Cook on SKIN side first for 5 minutes. Then flip for 5 more minutes.

Sauté in a hot skillet 1/4 tsp butter with 1/2 cup Panko crumbs and 1/4 cup sliced almonds. Cook til toasty. Put aside.

Take fish out of skillet. Clean crumbs out, but keep oil and add 3 Tblsps of butter and 1/2 cup freshly squeezed lemon juice. Add salt to tast.

To plate... put fish skin side down on plate, add browned butter lemon juices, then top with panko almonds. Non Appetit