Cut the fish fillet lengthwise along the center line, inspect the cuts for bones, remove any that are present and cut the meat into several pieces. Skin the tomatoes, remove the seeds and dice the flesh.
Cut olives into 8 pieces each and the spring onions into pieces not too large. Heat 1 tablespoon olive oil, sauté spring onions and garlic cubes well over medium heat, then add olives and tomatoes and heat but do not boil.
Stir in the ketchup to bind and season the vegetables with thyme leaves, sugar, pepper and salt.
Heat 2 tablespoons olive oil in a skillet and flavor with rosemary sprigs and pressed garlic cloves.
Press skin side of pollock pieces into breadcrumbs and sear that side well for about 2 minutes, then lower heat to half. Turn fillets over when they are halfway cooked through. It’s easy to tell by the sides when the glazed meat begins to turn white. After turning, turn off the heat and let the fish cook. Now add a little salt. Put the vegetables in the center of the plate and place the fish pieces on top.
As a side dish, serve ciabatta baguette slices, rice or, as shown in the pictures, a potato-celery puree left over from the day before, fried in tablespoon portions in olive oil. Decorate fish and side dishes with trout caviar.