Adjust oven rack to the middle position and preheat to 425ºF.
Prepare your Ceasar salad and dressing. Place in the refrigerator.
Prepare rice according to package instructions, while rice is cooking, prepare the fish.
Pat dry the fish fillets with paper towels.
Sprinkle each fillet with salt and pepper, on both sides.
Sprinkle the sugar evenly on both fillets, but just one side.
Heat the oil in a non-stick, oven-safe skillet, till almost smoking.
Place the fillets in the skillet, SUGAR SIDE DOWN
Gently press the fillets to assure good contact with the skillet. You want the sugar to carmelize on the fish.
Cook till brown, about 2 minutes.
Gently flip each fillet over.
Immediately transfer the skillet to the oven.
Roast the fish until each fillet registers an internal temperature of 135ºF. Takes about 8-10 minutes.
Transfer fish to serving plates and squeeze lemon juice over each fillet.
Serve with your prepared salad and rice.