Clean, wash and dice the peppers and courgettes. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Leek onions clean, wash and cut into rings.
Wash thyme, dab dry, pluck leaves from the stalks and chop leaves finely. Mix thyme and salt and knead a little. Heat 2 tablespoons of oil in a small, coated pan.
Fry the diced vegetables for 3-4 minutes. Meanwhile wash the fish, dab dry and possibly cut in half lengthwise. Heat 1 tablespoon of oil in a pan. Fry the fish at medium heat for 3-4 minutes. Deglaze vegetables with tomato juice and vinegar.
Fold in spring onion rings and season with thyme salt, pepper and sugar. Sprinkle the thyme salt on the fish as desired, press it down with a spoon and turn the fish. Remove the pan from the heat and cook the fish in the remaining heat for about 1 minute and season with pepper.
Arrange vegetable salad and fish on plates. Cut baguette into slices and serve.