White fish of any kind works but be creative and use what you have. To get a nice crust on the fish it should be washed and patted dry.
Season the fish simple salt, pepper and lemon if you have it (that's what I used). Or, use your favorite seasoning.
Start with a hot skillet / medium high heat, coated with oil.
Place the fish skin side down and put gentle pressure to get the whole surface in contact with the pan and keep the fish from curling up.
Cook until you see a golden color appearing on the edges of the fish then flip. Cook on the second side for just a few minutes and remove from the pan onto a plate with paper towel.
If your fish is on the thicker side this will take a little longer and you may need to reduce the heat to cook the fish through.