Soak the white beans in plenty of water overnight. Simmer the beans in the soaking water for about 1 hour until soft. Wash the herbs, dab dry, put something aside for garnishing, chop the rest finely. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Rinse zander, dab dry and cut diagonally into pieces.
Peel garlic and chop finely. Drain the beans and collect the water. Heat 1 tablespoon of olive oil in a saucepan and sauté the garlic in it. Add beans and 250 ml soaking water, puree everything. Stir in 6 tablespoons of olive oil. If the puree is still too firm, add some soaking water. Season to taste with stock, salt and pepper. Heat 1 tablespoon of oil, fry the pike-perch in it for 3-4 minutes on each side. Fry the tomatoes for the last 1-2 minutes. Season with salt and pepper. Heat 2 tablespoons of oil and fry the herbs. Serve the pike-perch with tomatoes and bean purée.
Season to taste with stock, salt and pepper. Heat 1 tablespoon of oil, fry the pike-perch in it for 3-4 minutes on each side. Fry the tomatoes for the last 1-2 minutes. Season with salt and pepper. Heat 2 tablespoons of oil and fry the herbs. Serve the pike-perch with tomatoes and bean purée. Drizzle with herb oil. Garnish with set aside herbs