Marinated pikeperch with cherry tomatoes

My father in law is a passionate fisherman and he goes on fishing trips quiet often. Several months ago he and his friends made a trip to Rio Ebro in Spain. This river is well known for its huge population of pikeperch and my dad in law caught some of them, froze them and brought about 8 fishes home. Pikeperch is considered to be the best fresh water fish, it's also the most expensive one. It's meat is very delicate and is best when prepared in a simple way. I found this recipe on this website - http://mlsnakocka.blog.cz/. Another Czech food blog I enjoy. Thanks for the recipe Pavlina! The combination of the fish, tomatoes, bacon and crusty bread is delicious!

Ingredients:

Pike perch

Marjoram

Garlic

Olive oil

5 -6 slices of bacon

Cherry tomatoes

Bread

salt

Instructions:

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.

Serve!