1. Cut the fillets into strips 6 cm x 1 cm, pass the goujons through the flour and shake off the surplus.
2. Heat the oil in a frying pan, place the fish into the hot oil and fry quickly until golden, then drain. Add the artichokes cut into 1 cm strips and the cooked potatoes and toss to heat and mix.
3. Heat the butter in another frying pan, add the goujon mixture, sprinkle with the chopped parsley and lemon juice and toss over, without breaking the pieces.
4. Serve dome-shaped in a dish.