Place the tomatoes in a saucepan with 2 tablespoons of olive oil and a pressed clove of garlic. Braise for about 15-20 minutes with the saucepan closed and low heat.
Cut the fennel bulb into slices and fry in a large pan with a little olive oil over low heat for 15-20 minutes. Turn once. Season with pepper and salt.
The loin is the tastiest piece of fish fillet. It is located above the center line, is the thickest piece and practically free of bones. To get it, the fillet is cut through just above the center line. This removes the large bones that are in this area at the same time. Just below this row of bones, the meat is cut through again so that bones are also removed from the thin belly flap.
Heat the olive oil in a pan and fry the loin on the skin side. Add sprigs of thyme, rosemary and pressed garlic cloves. After one minute, reduce the heat to half and fry for another 3-5 minutes (depending on the thickness of the loin), then turn. Now add the belly flap to the pan, because it cooks much faster. It is turned over after approx. 2 minutes. The loin needs another 3-5 minutes after turning. You can follow the cooking process on this thick piece of meat very well from the side. When the glassy turns white, the fish is done. Season with pepper and salt.
Arrange loin and pieces of belly rag on plates along with fennel and tomatoes.
The liquid that formed when the tomatoes were stewed serves as the sauce. Beat this mixture of olive oil and tomato juice with a whisk and season with salt and pepper. The clove of garlic is removed.
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