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 instant-
read thermometer inserted into the thickest part registers
120°F for medium-rare, or 130°F for medium, about 1
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