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
• 3 tablespoons olive oil
• Small handful of fresh parsley leaves, coarsely chopped
• Flaky sea salt (preferably Maldon), for serving
• ½ cup all-purpose flour
• 3 tablespoons fresh lemon juice
• 4 large artichokes
• ¼ cup olive oil
• 4 garlic cloves, minced
• 1 teaspoon coarse sugar (preferably turbinado) or granulated sugar
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• ¼ cup dry white wine
• ¼ cup high-quality store-bought vegetable or chicken stock (or water)
• ½ cup whole pitted Kalamata olives
• Large handful of fresh parsley leaves, finely chopped