Just wanted to share a note about the technique I used for this amazing crispy skin. I got this from the 'Cooking with cast iron' book. Put cast iron pan in oven and preheat to 550. Ensure the fish is patted dry, rub with oil, salt and pepper. Make 3 scores on the skin side ensuring not to cut through the meat. Take out pan CAREFULLY, add 2tbsp of veg oil, and sear flesh side down for 4/5 mins on medium heat (stove top). Flip to SKIN side, reduce heat to med-low for 6 mins. Remove fish from PAN AND CAREFULLY remove burnt bits from remaining oil. Ensure there is still a decent coating of oil in pan. Bring heat to high and place flesh side down for 3 mins or until desired doneness. Rest for 5 mins before eating.
bon appetit
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