Rinse, clean and finely chop the fennel. Rinse grapes and cut in half. Rinse arugula, spin dry and chop coarsely, removing thicker stems. Remove peel from garlic, press through a press.
Season the pike-perch fillets with salt.
Coat a heatproof, coated frying pan with oil. Pour in fillets, skin side down. Place the roasting pan on the stovetop and roast the fish gently over medium heat for about 8 minutes, until cooked through and the skin is crispy.
Preheat broiler rack of oven.
Add 3 tbsp. butter until liquid. Add arugula and garlic and finely chop with hand mixer. Stir in cheese and breadcrumbs, season with pepper. Melt remaining butter and sauté fennel in it. Sprinkle with sugar and caramelize. Add 5 tbsp water and gently simmer for 5 minutes. Stir in grapes and dill, heat quickly. Season with pepper and salt.
Spread the arugula mixture evenly over the fish, grill for 5 min. Serve with the fennel-grape vegetables.
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