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Fillet of sea bass and Jerusalem artichokes with lemon
The combination of Jerusalem artichokes and sea bass is not a common one, but you'll see that it works very well in this recipe, where grilled sea bass fillets are served with diced Jerusalem artichokes, also grilled and lemony.
1,899
50 min.
Easy
22.20 €
4 people
7 IngredientsLast modified on: February 22th 2026
500 g Jerusalem artichokes
4 seas bass fillet
3 tablespoons 
30 g 
1 
Times for this recipe
Preparation: 35 min.
Cooking: 20 min.
All in all: 50 min.
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Step by step recipe
Stage 1 - ⌛ 20 min.
Stage 2 - ⌛ 5 min.
Prepare 4 seas bass fillet, carefully remove all the bones, dry the fillets with kitchen paper and season with salt and pepper.
Stage 3 - ⌛ 4 min.
In a frying pan over medium heat, pour 3 tablespoons olive oil and, when hot, place the sea bass fillets.
Stage 4 - ⌛ 7 min.
Grill on both sides, to taste.
Stage 5 - ⌛ 2 min.
Place the fillets on a warm plate and cover with aluminum foil to keep them warm.
Stage 6 - ⌛ 2 min.
In the same pan, over high heat this time, melt 30 g butter then add the diced Jerusalem artichokes.
Stage 7 - ⌛ 8 min.
Grill them to taste, and at the end of cooking add the 1 lemon juice.
Stir until the lemon juice has been completely absorbed, then check the seasoning.
Stir until the lemon juice has been completely absorbed, then check the seasoning.
Stage 8
Serve the sea bass fillet with Jerusalem artichokes, drizzled with olive oil and a pinch of lemon zest.
Remarks
A lime instead of a lemon is a very interesting option to try.
You can of course use other fish fillets than sea bass, always in season if possible.
You can of course use other fish fillets than sea bass, always in season if possible.
Keeping: Enjoy immediately, but can be stored in the fridge for 1 or 2 days, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 87 RDI=135 % | 96 RDI=36 % | 85 RDI=118 % | 1,064 RDI=53 % | 4,458 RDI: 53 % |
| Per 100 g | 7 RDI=12 % | 8 RDI=3 % | 7 RDI=11 % | 96 RDI=5 % | 403 RDI: 5 % |
| Per person | 21 RDI=34 % | 24 RDI=9 % | 21 RDI=29 % | 266 RDI=13 % | 1,114 RDI: 13 % |
How much will it cost?
- For 4 people : 22.20 €
- Per person : 5.55 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Jerusalem artichokes
Like these other recipes: Jerusalem artichoke salad, Normandy seafood stew, Baked Mont d'Or with diced mixed vegetables, How to prepare Jerusalem artichokes, Jerusalem artichoke purée with leeks, ... See them all 12
Butter
Like these other recipes: Sesame cookies, Leek and egg frichti, Provençal colombier for Pentecost, Fillet of salmon meunière, Potimarron (Japanese chestnut pumpkin) purée, ... See them all 498
Sea bass fillet
Like these other recipes: Sea bass fillet Cretan style, Sea bass with coriander cream en papillote, Sea bass with Indian spices, Baked sea bass fillet with lemon and tarragon, ... See them all 4
Olive oil
Like these other recipes: Warm haricot bean salad, Scallops au gratin, Curried mussels with cabbage, Creamy spaghetti with cockles and parsley, Baby broad beans and peas with rice and mascarpone , ... See them all 562
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