Cut butter into pieces and chill. Carve tomatoes and briefly boil water over them. Rinse cold and remove the skin. Cut tomatoes into quarters, remove seeds and cut into slices.
Rinse and drain the artichokes, halve or quarter depending on size. Wash the dill, shake dry and chop finely. Rinse fish, dab dry and cut into 8 pieces.
Heat 1 tablespoon of oil in a frying pan. Fry the tomatoes and artichoke hearts briefly. Season to taste with salt, pepper and 2 tbsp. lemon juice. Keep warm in the oven. Heat 2 tbsp. oil in a coated pan.
Fry the fish in the hot oil for about 3 minutes on each side until golden brown. Season with salt and pepper. Sprinkle orange peel over it.
Bring the cream to the boil in a small pot. Remove from the heat and let it cool down briefly. Stir in cold butter cubes bit by bit until you get a creamy sauce. Season with mustard, salt, pepper and sugar.
Stir in 1 tablespoon lemon juice and dill. Dress everything.