Slice the sterling white halibut thinly and arrange on a large serving dish. Mix the rapeseed oil with the juice and zest of one lemon, then season with salt and pepper.
Pour it over the fish, and make sure the fish is completely covered with the marinade. Put to one side and leave to rest.
Roll one slice of ham around each of the asparagus and put on a plate. Drizzle with oil and season with salt and pepper.
Grill for a couple of minutes on each side on a high heat. The ham should be crispy and the asparagus golden in color.
Mix the butter, the oil and the sugar in a small saucepan. Heat and let the mixture melt together. Add the caper berries and brown for a couple of minutes. Set to one side and allow to cool.
Serve with the asparagus placed on top. Pour over the caramelized capers and garnish with fresh dill.