Seared Crispy-Skin Black Bass

Take the fish out of the fridge 10 to 15 minutes before youre ready to cook.

Pat the skin dry with a paper towel and season on both sides with salt.

Coat a large saute pan generously with olive oil and bring it to high heat, almost smoking.

Coat the UNDERNEATH of another smaller saute pan with olive oil.

Place the fish fillets skin side down in the larger pan and gently place the other saute pan directly on top of the fish.

The purpose of this is to gently press the skin of the fish onto the bottom of the larger pan to create a lovely, even, crispy skin.

(The first thing fish skin wants to do is stick to the pan, and the first thing cooks want to do is move it.

Resist the urge; it will unstick itself when its ready.

This is where patience comes inif you try to move it before its ready, the fish skin will win every time.)

After a couple minutes, remove the top saute pan to allow the steam to escape and the skin to get really crispy.

As the fish cooks it turns from translucent to opaquethe idea is to cook the fish two-thirds of the way through on the skin side and then flip it over for the last third of the cooking time.

The rule for fish is 7 to 8 minutes per inch of thickness, a little less if you like your fish on the rare side.