Croutons:
Heat two tablespoons of oil in a small saute pan over medium-high heat, saute the cubes of bread until golden brown on all sides.

Prepare the Fish:
Season each fillet on both sides with salt and pepper. Season the flour with salt and pepper to taste Dredge each fillet lightly on the skin side and tap off extra flour.

Heat the olive oil in a large saute pan over medium-high heat until just smoking.
Place each fillet flour-side-down in the oil and cook until golden brown. Turn the fillets over and reduce heat to medium and continue cooking until cooked through.
Top with the croutons. Serve with boiled potatoes.