Rachael Ray's Crispy-Skin Branzino with Brown Butter & Caper Sauce on White Bean Puree
When you get home from the market, or at least one hour before dinner, unwrap the fish and stick it in the fridge, uncovered, skin-side up. This will help the skin dry, which is essential for crispy skin. Also, try to buy fish the day you are preparing it. The less time it spends wrapped up, the better.