• blue grenadier super-fillet
  • 2 tablespoons butter
  • lemon zest
  • ½ teaspoon rosemary
  • 1 tablespoon parsley
  • approx. 250 g new baby potatoes
  • 150 g yellow or green beans
  • capers
  • 2 tablespoons dill
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar (or fruit)
  • ½ teaspoon honey
  • 1 teaspoon mustard
  • salt and pepper


Dry the fillets with a paper towel. Add lemon zest and rosemary to butter when softened. Optionally, wrap it in an aluminum foil and place for 15 minutes in a refrigerator/freezer. Season the fish and lay it on a frying pan or a roasting tray covered with parchment paper. Top with portioned butter and roast for 10 minutes in 180oC.

Once thoroughly washed, cook jacket potatoes, and then halve them. Clean the beans, slice them and cook al dente. Add capers from a jar. Before the potatoes cool down, mix them with other vegetables and dill. To prepare the dressing, mix the balsamic vinegar with olive oil, honey and mustard. Season to taste. Serve immediately after preparation.