You can ask the person behind the fish counter to remove the skin. But all it takes to remove the skin is a sharp knife. Place fillet skin-side down. Starting at the thin, tapered end, and make a cut between the fish and the skin. Using a paper towel, grasp the slippery skin with one hand while using the other to cut in a sawing motion, holding the knife at an angle slanted toward the skin.
Parsons prefers it separate from the fillet, crisped and served atop a tossed salad.
He is not alone in his passion. This prevents the skin from contracting when cooked and it releases moisture trapped beneath the skin, allowing the skin to become crisp. Don't turn fish. Keep heat on low, or fish will become dry. If you are cooking a thick fillet, you may need to cover pan for a few minutes.