1. Heat oven to 425. Dry fish thoroughly with paper towels and season with salt and pepper on both sides. Sprinkle a very light dusting of sugar (about 1/8 tsp per fillet) evenly over ONE side of each fillet.
2. Heat oil in a large ovensafe skillet over high heat, until smoking. Place fillets in skillet, sugared sides down, and press down lightly to ensure even contact with pan. Cook until browned, 1 to 1 1/2 minutes.
3. Flip the fillets and transfer skillet to oven. Roast fillets until centers are just opaque (135 degrees on an instant-read thermometer); about 7-10 minutes (depending on thickness of fillet).
Serve with lemon wedges.
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