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Fillet of sea bass and Jerusalem artichokes with lemon

Name: Fillet of sea bass and Jerusalem artichokes with lemon
Prep time: 31 min
Cook time: 17 min
Total time: 48 min
Yield: 4 people
Cuisine: French
Ingredients: 500 g Jerusalem artichokes; 4 seas bass fillet; 3 tablespoons olive oil; 30 g butter; 1 lemon; Salt; Pepper

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.

2,161

Duration

50 min.

Difficulty

Easy

Last modified on: February 22^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 500 g Jerusalem artichokes
2 4 seas bass fillet
3 3 tablespoons olive oil
4 30 g butter
5 1 lemon
6 Salt
7 Pepper
Total weight: 1,105 grams

Times for this recipe

Preparation

35 min.

Cooking

20 min.

All in all

50 min.

Preparation 35 min.

Cooking 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 20 min.

Fillet of sea bass and Jerusalem artichokes with lemon : Stage 1

Prepare 500 g Jerusalem artichokes, dice and cook in boiling salted water until tender.

Set aside.

Stage 2 - ⌛ 5 min.

Fillet of sea bass and Jerusalem artichokes with lemon : Stage 2

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.

Fillet of sea bass and Jerusalem artichokes with lemon : Stage 3

In a frying pan over medium heat, pour 3 tablespoons olive oil and, when hot, place the sea bass fillets.

Stage 4 - ⌛ 7 min.

Fillet of sea bass and Jerusalem artichokes with lemon : Stage 4

Grill on both sides, to taste.

Stage 5 - ⌛ 2 min.

Fillet of sea bass and Jerusalem artichokes with lemon : Stage 5

Place the fillets on a warm plate and cover with aluminum foil to keep them warm.

Stage 6 - ⌛ 2 min.

Fillet of sea bass and Jerusalem artichokes with lemon : Stage 6

In the same pan, over high heat this time, melt 30 g butter then add the diced Jerusalem artichokes.

Stage 7 - ⌛ 8 min.

Fillet of sea bass and Jerusalem artichokes with lemon : Stage 7

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.

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.

Keeping: Enjoy immediately, but can be stored in the fridge for 1 or 2 days, protected by cling film.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=12 %	8 g RDI=3 %	7 g RDI=11 %	96 kcal RDI=5 %	403 kJ RDI=5 %
Per person	21 g RDI=34 %	24 g RDI=9 %	21 g RDI=29 %	266 kcal RDI=13 %	1,114 kJ RDI=13 %
Whole recipe	87 g RDI=135 %	96 g RDI=36 %	85 g RDI=118 %	1,064 kcal RDI=53 %	4,458 kJ RDI=53 %