2 Succinct.
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When I started cooking fish I had the exact same problem. After some trial and error I found the perfect way to prevent fish from sticking to the pan. The trickOne solution is inproper preparation of the fish.

First defrost the fish if it's frozen - doesn't matter how (leave them under water or leave out for a while). 

Next, you need to dry your fish off. I accomplish this with paper towel. Doesn't have to be 100% dry, but try to get as much water off it as possible.

Now you can season the fish with salt, pepper, etc. After the fish is seasoned I put the fish onto a dish of flour, rub it in, flip it over, rub the other side in.

NowFinally, put oil in the pan and throw in the fish. I use oil about 3mm deep on low-med temperature when I cook my fish and it never sticks to the pan. I saw in one of the answers on this page "put the oil on the fish notin the pan"pan, might be worth trying that (I'll give itstart at a go next time I cook fish), but either waylow to medium temperature, this will preventand throw in the fish from sticking to the pan.

Good luck. 

When I started cooking fish I had the exact same problem. After some trial and error I found the perfect way to prevent fish from sticking to the pan. The trick is in preparation of the fish.

First defrost the fish if it's frozen - doesn't matter how (leave them under water or leave out for a while). Next, you need to dry your fish off. I accomplish this with paper towel. Doesn't have to be 100% dry, but try to get as much water off it as possible.

Now you can season the fish with salt, pepper, etc. After the fish is seasoned I put the fish onto a dish of flour, rub it in, flip it over, rub the other side in.

Now put oil in the pan and throw in the fish. I use oil about 3mm deep on low-med temperature when I cook my fish and it never sticks to the pan. I saw in one of the answers on this page "put the oil on the fish not the pan", might be worth trying that (I'll give it a go next time I cook fish), but either way, this will prevent the fish from sticking to the pan.

Good luck.

One solution is proper preparation.

First defrost the fish if it's frozen. 

Next, you need to dry your fish off. I accomplish this with paper towel. Doesn't have to be 100% dry, but try to get as much water off it as possible.

Now you can season the fish with salt, pepper, etc. After the fish is seasoned I put the fish onto a dish of flour, rub it in, flip it over, rub the other side in.

Finally, put about 3mm of oil in the pan, start at a low to medium temperature, and throw in the fish. 

1
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When I started cooking fish I had the exact same problem. After some trial and error I found the perfect way to prevent fish from sticking to the pan. The trick is in preparation of the fish.

First defrost the fish if it's frozen - doesn't matter how (leave them under water or leave out for a while). Next, you need to dry your fish off. I accomplish this with paper towel. Doesn't have to be 100% dry, but try to get as much water off it as possible.

Now you can season the fish with salt, pepper, etc. After the fish is seasoned I put the fish onto a dish of flour, rub it in, flip it over, rub the other side in.

Now put oil in the pan and throw in the fish. I use oil about 3mm deep on low-med temperature when I cook my fish and it never sticks to the pan. I saw in one of the answers on this page "put the oil on the fish not the pan", might be worth trying that (I'll give it a go next time I cook fish), but either way, this will prevent the fish from sticking to the pan.

Good luck.