1: Prepare 4 fillets fish, carefully remove any remaining bones, and dry on absorbant paper. Salt lightly and coat thoroughly on both sides with the spices.
2: Pour 4 tablespoons olive oil into a large frying pan on medium heat. When hot, add the fish fillets, skin side down. The skin will tighten to start with. This is normal, so leave it be.
3: After 2 or 3 minutes, you can press down on the fillets with a fork to flatten them. Cook until the edges of the fish begin to turn opaque.
4: Turn the fillets over. The skin should be well fried. Leave to cook for a further 3 minutes.
5: Better still, stick an electronic thermometer into the thickets part of the flesh and wait until it reaches 140°F (60°C ), sign that the fish is perfectly cooked.
6: Serve immediately with the accompaniment of your choice (sesame rice here).
Remarks
The original French version of this recipe uses Olivier Roellinger's "Retour des indes" mix. A more easily obtainable substitute would be a mild curry or tandoori mix.