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 with simple salt, pepper, and lemon if you have it (that's what I used). Or, use your favorite seasoning.
Start with a hot skillet, heated to medium-high heat, coated with oil.
Place the fish skin side down and gently apply 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 the second side for just a few minutes, remove from the pan, and place onto a plate with a paper towel.
If your fish is on the thicker side, it will take a little longer to cook. You may need to reduce the heat to cook the fish through.