The food lab better home cooking through science ( PDFDrive ) 465

crisp, about 5 minutes longer If the skin shows resistance when you attempt to lift the fish with a spatula, allow it to continue to cook until it lifts easily Flip the fish and cook on the second side until an instantread thermometer inserted into the thickest part registers 120°F for medium-rare, or 130°F for medium, about minute longer Transfer the fish to a paper-towel-lined plate and allow to rest for 5 minutes before serving RELISHES AND SAUCES FOR PAN-ROASTED FISH BASIL-CAPER RELISH MAKES ABOUT ⅔ CUP 2 tablespoons capers, rinsed, drained, and roughly chopped 2 tablespoons chopped kalamata or Taggiasche olives 1 small shallot, minced (about 1 tablespoon) 1 Thai bird or serrano pepper, seeded and chopped ½ cup chopped fresh basil 2 scallions, finely sliced 3 anchovy fillets, finely chopped 1 tablespoon fresh lemon juice (from 1 lemon) ... 1 small shallot, minced (about 1 tablespoon) 1 Thai bird or serrano pepper, seeded and chopped ½ cup chopped fresh basil 2 scallions, finely sliced 3 anchovy fillets, finely chopped 1 tablespoon fresh lemon juice (from 1 lemon)