02While the fish is resting, prepare the cilantro cream.03Preheat the oven to 300 degrees F.04Heat a nonstick skillet over medium-high heat and add the canola oil. When the oil is hot add the fish, pepita side down, and cook until golden, about 2 minutes. Flip over, then gently transfer them to a baking sheet fitted with a rack. Bake in the oven until the internal temperature of 145 degrees F registers on an instant-read thermometer, about 6 to 7 minutes. Arrange on serving plates, topped with the cilantro cream and serve.05Melt the butter in a small saucepan over medium-high heat. Add the shallot and serrano pepper and saute for 1 minute. Add the half-and-half and cilantro and bring to a low simmer. Stir frequently until reduced by half, about 6 to 8 minutes. Remove from the heat, stir in the lime juice and salt and blend with a stick blender until smooth, Keep warm, or reheat gently before serving.