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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.
485
50 min.
Easy
8.20 €
4 people
7 IngredientsLast modified on: February 22th 2026
500 g Jerusalem artichokes
4 fillets fish
3 tablespoons 
30 g 
1 
Times for this recipe
Preparation: 35 min.
Cooking: 20 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - ⌛ 20 min.
Stage 2 - ⌛ 5 min.
Prepare 4 fillets fish, in this case sea bass, 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 | 110 RDI=40 % | 100 RDI=9 % | 70 RDI=10 % | 1,470 RDI=70 % | 6,170 RDI: 70 % |
| Per 100 g | 8 RDI=3 % | 7 RDI=1 % | 5 RDI=1 % | 110 RDI=6 % | 470 RDI: 6 % |
| Per person | 30 RDI=10 % | 20 RDI=2 % | 20 RDI=3 % | 370 RDI=20 % | 1,540 RDI: 20 % |
How much will it cost?
- For 4 people : 8.20 €
- Per person : 2.05 €
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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 purée with leeks, Purée of Jerusalem artichokes with foie gras, Jerusalem artichoke salad, Country vegetable soup, Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 12
Butter
Like these other recipes: Sorrel omelette, Salmon chard rolls, Grandma Solange's biscuits, Roasted Cauliflower, Sausage buckwheat pancakes, ... See them all 490
Olive oil
Like these other recipes: Salt cod brandade, "Oeufs rabattus" with leeks, Pasta with cherry tomatoes, olives and feta cheese, Pasta with mushrooms, Coriander and cashew nut pesto, ... See them all 555
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