Fillet of sea bass and Jerusalem artichokes with lemon


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.
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Last modified on: February 22th 2026
For 4 people, you will need:

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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.
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
Fillet of sea bass and Jerusalem artichokes with lemon : 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.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe87 RDI=135 %96 RDI=36 %85 RDI=118 %1,064 RDI=53 %4,458 RDI: 53 %
Per 100 g7 RDI=12 %8 RDI=3 %7 RDI=11 %96 RDI=5 %403 RDI: 5 %
Per person21 RDI=34 %24 RDI=9 %21 RDI=29 %266 RDI=13 %1,114 RDI: 13 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Fish, milk
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.
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