Roasted Pike-Perch Fillet on a Bed of Jerusalem Artichokes

Name: Roasted Pike-Perch Fillet on a Bed of Jerusalem Artichokes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: International
Ingredients: 260 g Pike-perch fillet with skin, raw; 300 g Jerusalem artichoke, raw; 1 tbsp Hazelnut oil

The elegance of a local freshwater white fish paired with the subtle, buttery flavor of Jerusalem artichokes.

MediumPrep 15 minCook 25 min2 servings

Nutrition facts

Per serving

293Calories

27gProtein

25gCarbs

9gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

Steps

1
Peel the Jerusalem artichokes, slice them thinly, and roast in a pan with hazelnut oil for 20 minutes.
2
Sear the pike-perch fillet skin-side down in a hot non-stick pan for 4 minutes.
3
Gently flip the fish and continue cooking for 2 minutes on the other side.
4
Serve the golden fish on top of the tender bed of Jerusalem artichokes.

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