dinner
fish
apple
celebrities
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing PJ Clarke's Pan-Seared Chilean Sea Bass with Sunchoke Puree and Granny Smith Apples

PJ Clarke's Pan-Seared Chilean Sea Bass with Sunchoke Puree and …

Go Inside Clinton Kelly's Retro Cozy Connecticut Home With Skyli…

How to Make Chicken and Parmesan Dumplings | Clinton Kelly

How to Make Greek-Style Chili with Pita Chips | Rachael Ray

How to Make Spiced Chicken, Rice, and Kale | Eat to Beat Your Di…

How to Make Air Fryer Chicken Wings with 3 Sauces: Honey Buffalo…

How to Make Focaccia di Recco with Stracchino Cheese and Sea Sal…

It IS Possible to Change Your Metabolism For Weight Loss—Doctor …

How Brown Fat Is Good For You + Can Burn The Bad Stuff Away

How to Make Chicken and Shrimp Penne, Chesapeake Bay Style | Rac…

How to Make a Celery Margarita Inspired by Cel-Ray Soda | John C…

Grand Slam Corndogs (For Breakfast!) + Former Yankee Nick Swisher

Foodie Dan Pashman Cooks Up a New Pasta Shape + Rach's Easy Sala…

Style Pro Stacy London + Rach's Bacon and Beef Chili

B-L-T Burger Night + "The View" Host Sara Haines

Clinton Kelly's Connecticut Home Tour + His Recipe for Chicken &…

How to Make Tomato Pesto Bites | Easy No-Cook Appetizer | David …

My Teenager Seems So… Distant. When Should I Worry?

Youth Development Expert Answers Most-Asked Parenting Questions

How to DIY a Wine Rack Using Common Hardware Store Items

Ingredients

  • 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

Yield

Serves: 2 servings

Preparation

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.