In a bowl, combine salt, garlic powder, dried thyme, dried parsley flakes, dried basil, cayenne pepper, and black pepper. Mix thoroughly, then spread onto a flat plate.

Press the fish fillets firmly into the spice mixture to coat both sides generously.

Heat olive oil in a heavy skillet over high heat until almost smoking.

Cook fillets for about 2½ minutes per side for fillets less than ¾ inch thick, or longer for thicker pieces, until the exterior is dark and crusty and the fish flakes easily with a fork.