Sea Bass with Piquillo Sauce and Jerusalem Artichokes

Ingredients

• 300g Jerusalem artichokes
• Maldon salt and freshly ground black pepper
• 125ml olive oil
• 2 large shallots, peeled and diced
• 1½ garlic cloves, peeled and finely chopped
• 2 bay leaves, fresh if possible
• 1 x 390g tin or jar of piquillo peppers, drained
• 1 tbsp caster sugar
• 50ml manzanilla sherry
• 12 fresh sage leaves
• 4 fillets of wild sea bass (about 180–200g each)