Scoring helps keep the skin nice and flat while you cook it. Little bit of olive oil, rubbed in. Black pepper, baking salt, and then it's pan-fry. Decent non-stick pan, heavy ones are good. Pan is hot, tiny bit of oil. Skin side down, away from you. To get a really crisp skin, we want to cook it for as long as possible so the heat now is down quite low. We can add a bit of seasoning. Another look? Yep, that's nice. Give it some butter, some thyme, smash bit of garlic. You face that side for a moment. Now flip it over. Face some more. Final 30 seconds of cooking. Take it out to rest. Get a little bit of jam on the pan. Followed by that, that wonderful bit of sea green, bit of lemon. So how does it taste? That is how you get that lovely crispy skin on a bit of fish. It's so simple, give it a try. Wonderful.