Heat a wide sauté pan over medium high heat; when hot add the 2 tablespoons of oil to coat the pan. When the oil is hot place the fish fillets, salted side down, into the hot oil. Leave the fish untouched to sauté for 2 to 3 minutes. When you see the edges of the fish start to turn crispy brown you can then gently turn each piece of fish over using a fish spatula or other wide set perforated spatula. Once the fish is turned leave untouched to sauté for another minute or 2 until the fish is just cooked through. Remove the fish from the pan and transfer to your serving plates. Keep the sauté pan with all the accumulated fond, which is the brown stuff stuck to the bottom of the pan, over medium high heat.