Clean, wash and halve the Brussels sprouts. Cook in boiling salted water for 5-7 minutes until just cooked. Drain, rinse with cold water and let drain. Wash the tomatoes. Clean, wash and cut the zucchini lengthwise into thin slices.
Rinse fish and pat dry. Heat 2 tablespoons of oil in a large frying pan. Fry the fish for about 3 minutes on each side. In the meantime heat 2 tbsp. oil in a second pan or pot. Fry the tomatoes in it at medium heat for about 10 minutes until they burst open.
Season fish with salt and pepper. Remove and keep warm. Heat 1-2 tablespoons of oil in the frying fat. Add zucchini and Brussels sprouts and cook for 4-5 minutes.
Wash the herbs and shake dry, pluck the leaves or flags. Chop the herbs and mix with the tomatoes. Season with salt. Arrange fish and vegetables, add tomatoes.