PJ Clarke's Pan-Seared Chilean Sea Bass with Sunchoke Puree and Granny Smith Apples

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.