Quote:

I've got used to just "frying" the fillet

I know some people enjoy the deep fried/breaded style with fish, but I contend the breading can either enhance this method or ruin it.

A teaspoon/tablespoon of oil heated till shimmering will easily pan Sear as many fillets as will fit in the pan without touching each other. A minute or two depending on thickness, shake pan to release fillet, flip and do the same too other side. I pull pan from heat, and if fillet doesn't flake easily with fork, I cover and let sit for 30 seconds or so.

I also like to add dry spices to oil, the heat releases the oil in the spice, making a little spice go a long way.

Filtering/re-using oil seems like a hassle, but to each his own.
Just be sure containers are leak proof/ double sealed and avoid spilling fish flavored oil onto pack/gear ;)  Yogi doesn't need any encouragement ;D