Soak the tomatoes in approx. 1/4 l hot water. Peel and halve the garlic. Boil lentils and garlic in 1/2 l water. Cover and cook for 30-40 minutes
Clean, wash and cut the spring onions into rings. Wash and coarsely chop the rosemary. Drain the tomatoes and collect the soaking water. Dice the tomatoes finely
Wash the fish, dab dry and cut into bite-sized pieces. Season with salt and pepper. Turn in flour and fry in 2 tablespoons of hot oil on each side for 3-4 minutes. Drain the lentils if necessary
Fry the rosemary and spring onions in 1 tbsp. hot oil. Add lentils, tomatoes, tomato water and vinegar and bring everything to the boil. Season to taste with salt, pepper and sugar. Arrange lentils and fish. Tastes good with farmhouse bread