5 -6 slices of bacon
Filet the fish and cut into portions. Make cuts on the skin, but don't cut through, we do this to prevent the fish from twisting when heated. Chop up the garlic and the marjoram, add some olive oil, add salt and marinate the fish in this mixture. Let stand in the fridge overnight.
Heat up a pan. Don't add oil, there is already oil in the marinade. Fry the fish skin down first, then turn and add the bacon.
In the mean time heat up another, smaller pan with some oil. Make cross like cuts on the cherry tomatoes and put on the pan, sautee until soft and sweet. Put some bread in the pan along with the tomatoes.