Thinner cuts of meat, such as veal paillard, or delicate fish, such as sole, cook too quickly for sear-roasting. Try this method with: Turbot or halibut seared on one side, dredged in minced parsley, breadcrumbs, and garlic, and then roasted. Tuna steaks served with a dab of tapenade or tomato-avocado salsa.