Pan-Roasted Halibut

This simple dish is so flavorful and delicious. My crust wasn't as deep as the pictures but I think it's my stove (not a professional one) because I use All Clad pans so I don't think it is the pan. Next time I'll play with the heat to develop more of a crust. It was still a nice crust and really made a difference in the flavor. My husband loves fish simply made and he kept saying how he feels like he went to a restaurant. Great olive oil and fleur de sel gives the fish a nice simple flavor. I made this with the suggested Chanterelle mushrroms with pea shoots and it really was the perfect compliment!