Ingredients:

1 1/4 pounds sea bass fillets, skin on
Coarse salt and cracked black pepper
1/2 cup all-purpose flour, to coat fish
2 teaspoons olive oil

Cooking Recipe:

Unwrap fish but leave it on the butcher paper. Season with salt and pepper on flesh side only. Sprinkle generously with flour, and then shake off the excess.

In a 12-inch non-stick skillet (heavy saucepan) , heat 2 teaspoons of olive oil over medium high heat until hot but not smoking. Place the fish (handling fish can be a messy job, but if you like the taste of seafood, you have to deal with it!) in the pan skin side down. Cook until golden, about 3 to 4 minutes. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish.