Season the halibut fillets with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the fillets for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from heat and let rest.

Artichoke Tapenade

Make the Tapenade

In a food processor, combine artichoke hearts, kalamata olives, capers, garlic cloves, lemon juice, and olive oil. Pulse until coarsely blended. Stir in fresh parsley and set aside.

Cauliflower Puree

Prepare the Cauliflower Puree

Steam cauliflower florets until tender. Transfer to a blender, add butter, heavy cream, and salt, then blend until smooth. Adjust seasoning as desired.

Lemon Shallot Butter

Make the Lemon Shallot Butter

In a small saucepan, melt butter over medium heat. Add finely chopped shallots and cook until translucent. Stir in lemon zest and lemon juice and season with salt to taste. Remove from heat.