Drain off excess moisture from package. Note, there will be more than usual because the sole is glazed in salt water in order to prolong its shelf life in the freezer. Remove fish from package and place on paper towel, pesto side up.
Preheat oven to 350F.
Preheat frying pan on medium-high heat. Add 2 Tbsp veg oil (or other high smoke point oil) to pan. Sprinkle a pinch of salt evenly into pan - this will help season the fish and prevent it from sticking.
Sear, flesh-side down, being careful not to splash any hot oil. Let fish cook for about 30 seconds then put pan into the oven and cook for 3-4 minutes.
Check doneness and enjoy! This method lets it get crispy, golden brown on one side and just cooked through on the top. It’s tasty as is, but also really nice with a pinch of flaky salt and a squeeze of lemon.