Remove the fish from the refrigerator at least 15 minutes before cooking.

Preheat oven to 350 degrees F.

Heat a large, oven-safe skillet on med/hi with enough oil to cover the bottom to about 1/4 inch.

Dry the fish filets with paper towels to remove any moisture. Season well with salt and freshly ground black pepper.

When the oil is hot enough to sizzle when tested with tiny pinch of flour, place the filets in the oil skin side up.

Sear until you get a nice crust on the bottom, lifting the filets gently around each corner with a metal spatula as they brown to ensure even searing.

Once seared to your liking, place the skillet in the oven for 10 minutes or until the internal temp is 130 degrees F.

Pull the skillet out of the oven and gently turn the filets over to finish cooking for a few minutes. The final resting in the skillet will bring the fish to an internal temp of 150 degrees F.

Plate the fish over a bed of quinoa or rice of your choice. Top with a squeeze of fresh lemon and a drizzle of butter.