Count about 1/3 to 1/2 a pound of fish per person, depending on how hungry you are
A couple nice sprigs of fresh sage, rinsed and dried
(Sides of your choice)
Make sure all fish scales and bones have been removed.
Rinse the fish, dry it well, and gently slash the skin side a couple of times with the tip of a sharp knife to keep it from curling as it heats and cooks. (If you forget this step, as I often do, don't worry. The fish will taste and pretty much look the same).)
Season both sides with salt and pepper.
Meanwhile, pre-heat a heavy skillet over high heat for a couple of minutes. Drizzle enough olive oil to coat the bottom of the pan, and arrange fish skin side down in the hot pan--then immediately reduce heat to medium-high (you want a nice, strong sizzle when the fish hits the pan, though).
After two to three minutes, add a tablespoon of butter and the sage to the pan. Now here's the technique that makes this dish come together and taste amazing in minutes: Tilt the pan up, holding the handle, so that the butter and sage pool down on the opposite end of the pan. This allows you to grab a spoon and quickly baste the fish with the sage-infused butter.
Baste for about a minute or two, making sure to give. each fillet a few good coatings.
Lower the pan back down onto the stovetop, and gently flip the fish. (Not only does this trick add all the flavor to the fish, it also prevents it from sticking to the pan, when you flip it. Genius!)
Allow fish to cook over medium heat just another 2 minutes, or until cooked through.
Serve immediate, with one last drizzle of sage butter, and sides of your choice. We often opt for couscous and greens, which takes mere minutes, because weeknight are so hectic.