Grilled Fillet of Pike Perch with Marinated Vegetables

Put all the ingredients for the marinade in a saucepan and bring to the boil over low heat for 3 – 4 minutes. Wash and peel the vegetables, cook them separately until firm to the bite, place them in deep plates and keep them warm in the marinade. Cut the pike-perch fillets in half, remove the bones and cut the skin. Brush with butter and fry in a pan on the skin side for about 5 minutes. Remove the vegetables from the marinade. Stir the olive oil well with the hot marinade and pass through a sieve. Place the fish fillet in the center of the plate, put the marinated vegetables all around and cover with the sauce. Garnish with star anise and cherry tomatoes.

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