What you can often do with fish with the skin on is to pan fry with the skin side down until it's crispy, then for a lot less time lightly sear the flesh side and then finish off in the oven to ensure it's cooked through. Finishing it off in the oven more evenly distributes the heat to stop the outer parts of the flesh from drying out.
If it's too much work I also find putting a lid on the frypan so it steams as well as pan fries helps ensure it's cooked consistently as well.
Managed to pick up some Murray Cod fillets reduced to clear at woolies the other week and they turned out sensational with a homemade salsa for some fish tacos/burritos.
