Soak the tomatoes in 200 ml hot water. Peel and halve the garlic. Put lentils in a pot with 500 ml water and garlic. Bring to the boil, cover and cook for about 20 minutes. Clean, wash and cut spring onions into rings.
Drain the tomatoes and collect the water. Dice the tomatoes. Wash the rosemary, dab dry, put something aside for garnishing. Wash fish, pat dry and season with salt and pepper.
Turn fish in flour. Heat 1 tablespoon of oil in a coated pan. Fry the fish for 3-4 minutes on each side. Drain the lentils and let them drain. Heat 1 tablespoon of oil in a saucepan. Sauté the rosemary and spring onions briefly in it.
Add lentils and tomatoes. Add soaking water and vinegar, stir in broth. Season everything with salt, sugar and pepper. Serve the lentils with the fish. Garnish with rosemary.