Fillet of sea bass and Jerusalem artichokes with lemon

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
35 min.	20 min.	50 min.

Step by step recipe

1	Prepare 500 g Jerusalem artichokes, dice and cook in boiling salted water until tender. Set aside.
2	Prepare 4 seas bass fillet, carefully remove all the bones, dry the fillets with kitchen paper and season with salt and pepper.
3	In a frying pan over medium heat, pour 3 tablespoons olive oil and, when hot, place the sea bass fillets.
4	Grill on both sides, to taste.
5	Place the fillets on a warm plate and cover with aluminum foil to keep them warm.
6	In the same pan, over high heat this time, melt 30 g butter then add the diced Jerusalem artichokes.
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.
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.

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