Clean, scale and dry the fish; flour them and leave them to dry. Fry the fish. In the meantime, put ½ cup of oil in a pan and fry 2 garlic cloves to a light brown. When the garlic is brown, take it out and add the sieved tomatoes and 1 cup of vinegar to the olive oil. Add salt and cook for about 10 minutes. Place the fish in a deep pot and cover with the sauce. We suggest you prepare this dish a day in advance so the fish can absorb the sauce. You can also prepare it without tomatoes: in this case put 2 bay leaves in the sauce for a wonderful flavour.