I filleted the fish and ran the dull side of a knife against the skin to remove as much of the moisture as possible. I learned this technique from the French Laundry cookbook. I made a stock with the head, tail and bones. I dusted the filets with wondra flour, which helps the skin to crisp nicely, and seared them in hot oil.
I made a sauce with the fish stock, saffron and fennel seed. The fish is sitting on top of some braised dinosaur kale and a leek and celery root puree. It is topped with some dehydrated kale chips.