There is a common technique of cooking meats in most restaurants, you first sear your fish or meat in a hot saute pan, then put the pan in a hot oven to finish cooking. This is how you get a golden crust on the meat while retaining the moisture. I used this simple method of cooking for a beautiful fillet of Pacific sea bass. I poured a dash of extra virgin olive oil into a hot saute pan, when it starts to smoke it is hot enough, place a salt and pepper seasoned fillet gently in the pan, after about a minute or until you can see it starting to brown, flip over and place into a 400 degree oven to finish cooking. I served the fish on a mound of caramelized onions and spooned a quick saute of wild mushrooms and herbs over the fish. Simple and very good!