• 2 8-ounce filets Chilean Sea Bass
  • 1 pound sunchokes
  • 5 cippollini onions
  • 1 Granny Smith apple
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 2 to 3 sprigs of Italian flat-leaf parsley

Preheat oven to 325F. Lightly coat both fish filets the olive oil. Season with salt and pepper.

In an oven-safe, nonstick pan over medium-high heat, sear the fillets skin-side down. When the skin is golden brown, transfer the pan to the oven and bake the fish for 7 minutes.

Peel sunchokes and onions, and boil separately until fork-tender. Puree the ingredients separately then mix them together, adding some of the cooking liquid to thin it out if needed.

Julienne a quarter of the apple and mix with salt, pepper, olive oil and lemon juice to taste.

To serve, add some the sunchoke-onion puree on the bottom of a plate and top with a fish filet and some of the apple salad.