30 minutes before you prepare the fish, remove it from the refrigerator and season it generously with gourmet salt. Sprinkle salt and pepper on both sides of the fish.

Let the fish sit for 20 minutes. This draws out some of the moisture from the fish and makes the flesh firmer.

Rinse the flesh under cold water and gently pat it dry - I usually use a clean kitchen towel for this.

Cook the fish on the skin side for 5 minutes over medium-high heat (10/11 out of 14 on my stove) in ghee or a mix of oil and butter.

After 5 minutes, flip the fish and cook for 20-30 seconds on the other side.

The fish is now ready to be served.