1. Place flour in baking dish or pie plate. Pat fish fillets dry with paper towels. Season both sides of each fillet with salt and pepper; let stand until fillets are glistening with moisture, about 5 minutes. If using any tail-end fillets, score and tuck tail under. Coat both sides of fillets with flour, shake off excess, and place in single layer on baking sheet.

2. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering but not smoking; place half of fillets in skillet in single layer and immediately reduce heat to medium-high. For thick fillets: Cook, without moving fish, until edges of fillets are opaque and bottoms are golden brown, 3 to 4 minutes. For thin fillets: Cook, without moving fish, until edges of fillets are opaque and bottoms are lightly browned, 2 to 3 minutes.

3. Using spatula, gently flip fillets. For thick fillets: Cook on second side until thickest part of fillets is firm to touch and fish flakes easily, 2 to 3 minutes, (see When Is It Done?), below. For thin fillets: Cook on second side until thickest part of fillets is firm to touch and fish flakes easily, 30 to 60 seconds, (See When Is It Done, below).

4. Transfer fillets to serving platter and tent with foil. Add remaining 1 tablespoon oil to skillet, increase heat to high, and heat until oil is shimmering but not smoking; repeat steps 2 and 3 to cook remaining fillets.

5. Place second batch of fillets on platter with first batch; tilt platter to discard any accumulated liquid. Serve fish immediately with sauce (see related recipes).

Cal 260; Fat 9g; Sat fat 1g; Chol 80mg; Carb 10g; Protein 34g; Fiber 0g; Sodium 280mg.

Per Serving:

Serves 4