For the mint paste, peel the garlic. Quarter 2 garlic cloves. Wash the mint, shake dry, pluck the leaves from the stalks. Crush mint and garlic quarters with 1⁄2 tsp. pepper and sea salt in a mortar to a paste. Heat 1 tablespoon of oil in a small pot, stir-fry the paste for 3-4 minutes.
Dab fillets dry and put them lengthwise on skewers. Spread mint paste all around them. Preheat oven (electric cooker: 100 °C/circulating air: 80 °C/gas: see manufacturer).
For the tzatziki, cut the cucumber in half lengthwise and scrape out the seeds. Grate cucumber coarsely, mix with yoghurt and lemon juice. Chop 1 clove of garlic, stir in. Season with salt.
Wash and clean the beans and possibly halve them. Cook in little boiling salted water for 8-10 minutes. Heat 1 tablespoon of oil in a grill pan. Brown the lamb skewers in it all around, finish cooking in a hot oven for about 8 minutes.
Meanwhile roast pine nuts in a pan without fat and take them out. Cut 1 garlic clove into fine slices. Heat 1 tablespoon of oil in a frying pan and fry the garlic slices until light brown. Drain the beans and let them drain. Fold in garlic oil. Arrange skewers with garlic beans and tzatsiki. Sprinkle with pine nuts.