Marinate the fillets with lemon juice, pepper and chopped basil leaves. Chop the cleaned vegetables and chard into coarse pieces.
Steam the fennel, chard stems and yellow turnips in the cooking insert until soft. Add 1 tsp olive oil to the pan and sweat the chopped onions, add the chard greens and sweat briefly.
Mix in the remaining vegetables, base sauce and diced tomatoes (peeled if necessary) and season with salt, pepper and basil strips.
Salt the fillets and fry them in a pan with 1 tbsp olive oil for 2-3 minutes on both sides. Serve with the vegetables and garnish with basil pesto.

First make a fish stock with any leftover fish, otherwise use vegetable stock.
Cut the fish fillets cleanly. Cut the fennel, carrots and turnips into slices and the celery into coarse strips.
Next add the herbs and season with salt and pepper. Cut the fish fillets in half, season, add and cook covered for 2-3 minutes.
Arrange the fillets with the vegetables and some of the broth in deep plates.

Finely chop the shallots and sauté with olive oil in a pan. Season the whitefish fillets with salt, pepper and lemon juice and place them on the shallots.
Pour in the white wine, cover and steam for 1-2 minutes. Add the cream and base sauce and reduce for 2-3 minutes until the sauce thickens, mix in the wild garlic strips and season to taste.
Serve with any vegetables or parsley potatoes.

Place the sole fillets next to each other on buttered aluminum foil. Season with salt and pepper and spread out the steamed spinach leaves, leaving a wide margin.
For the minced fish filling, cut the fish into small pieces, puree in a cutter, season with salt and pepper, add the cream and puree again briefly. Fill the fish mince into a piping bag and pipe a thick sausage in the middle. Press the salmon strips lengthwise into the center of the farce and close with the farce. Now overlap the sole fillets on both sides, roll up tightly with the foil and twist in at the ends.
Cook either in the steam or in the oven for about 15 minutes, briefly pull back, open the foil and cut into wide rings. Serve with ratatouille vegetables.

Skin the perch, gut, rinse and pat dry with kitchen paper. Salt and pepper inside and out. Place a sprig of thyme in each belly cavity and brown on both sides in a large, coated pan with olive oil and remove.
Roughly slice the cleaned vegetables. Season with salt, pepper and ginger, sauté in the same pan, steam briefly, then place the fish on top with the remaining thyme.
Place in a preheated oven at 200°C for about 15 minutes.
Serve the fish with the vegetables.

Season the fillets with salt, pepper and thyme. First lightly fry the skin side in a pan with olive oil on both sides, then lift out.
Wash and clean the vegetables, cut the fennel with the greens into not too thin strips and the carrots with the onion and garlic into slices. Sauté all the vegetables in the fish pan, pour in vegetable stock and cover and cook for about 10 minutes until tender. The liquid should have evaporated by the end. Place the fillets on top of the vegetables, put the lid on and heat for another 3-5 minutes.