- Heat the oven to 400 degrees. Heat the oil in a large, oven- and flame-proof sauté pan on the stovetop until the oil is very hot, but not smoking.
- Season the fish on both sides with salt and pepper and dust with flour. Blow off excess.
- Put the fish in the pan, skin side down, and press down on the fish with a spatula. (The skin immediately contracts and buckles, but you want to keep it all in contact with the pan for maximum crisping.) Sear on the stovetop over medium heat until golden brown on the bottom, about 3 minutes.
- Turn the fish over, put the pan in the oven, and cook another 2 to 3 minutes, until a metal skewer can be easily inserted into the center of the fillet and, if left for 5 seconds, feels just warm when touched to your lip. Add crushed garlic cloves to pan, as well as fresh rosemary.
- Tilt the pan and spoon the liquid over the fillets, giving them a bath. Repeat this step over and over again, until there is little liquid, and the fillets are cooked to the temperature that you want them.
- Remove from pan, and enjoy.
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