Rinse fish fillets and Pat dry, place in a bowl. I perch fillet, cut into 4 slices. In another bowl mix the finely chopped dill and garlic, the grated zest of half a small lemon and soy sauce (I recommend TM "Kikkoman"). Pour the marinade the fish and leave for 20-30 minutes.

In this time, prepare the tomato salsa. Tomato scalded with boiling water and remove peel. Young zucchini cut the skin. Slice tomato, zucchini and onion into small cubes. In a pan heat the oil, fry the courgette and onion over medium heat, stirring occasionally, about 5 minutes. Add the tomato and increase a little bit.

Fry stirring for another 5 minutes, pour the broth. Add the grated lemon zest and spices to taste. Put out a couple of minutes (until cooked zucchini) and turn off the heat.

Turn over the fish. The fish has absorbed virtually all of the marinade. In a non-stick pan heat some oil and fry the fish pieces first soft side on high heat, just a minute, then another minute with the skin side (garlic pre-shake with pieces of fish, otherwise it will burn, we don't need him). The frying time can vary depending on the type of fish and thickness of the pieces, but in any case, everything happens very quickly.

This method of cooking allows the fish to retain all the juices. Fish good and cold for a snack.