Put all spices on a plate, stir to combine and spread it out. Heat up a cast iron pan or heavy bottomed pan. Put 2 tbsp of oil in the pan.

Dip the fish in the seasoning just on the flesh side. Leave the skin side alone. Press the fish so it's completely covered in the spices.

When the pan is starting to smoke, turn the heat down to medium. Place the fish in the pan gently, away from you. Leave it alone for 2 minutes. Then turn it over with a spatula. Turn the heat a little bit lower than medium if your pan is too hot. Leave the skin side alone for 5 minutes. Remove the fish from the pan when skin is crispy. Serve with lemon wedges.

***Fresh lemon juice over the fish is delicious, I like the acidity. Taste the fish without the lemon juice and add only if you like it. The fish is so flavorful that it doesn’t really need anything else.