Pan-Seared Halibut with Artichoke Ragout | Cruise Scoop

Ingredients

• Four 8-ounce center-cut halibut fillets
• 4 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 cup fine bread crumbs
• 3 tablespoons grapeseed oil
• 4 tablespoons (½ stick) unsalted butter
• 1 lemon, thinly sliced
• Artichoke Ragout (recipe follows)
• 3 tablespoons olive oil
• Small handful of fresh parsley leaves, coarsely chopped
• Flaky sea salt (preferably Maldon), for serving