First, prepare the sauce: pull off the garlic cloves and chop them coarsely. From the bell bell pepper remove the seeds and the septums. Cut into coarse strips. Chop the tomatoes on a kitchen grater. Heat the olive oil in a deep frying pan over high temperature. Make sure that it does not start to smoke. Briefly fry the garlic and peppers in it, already at this time turn down the temperature so that the oil cools down a tiny bit. Pour away the excess oil except for a small residue. Add the crushed tomatoes, the bay leaf spice and the sugar, season carefully with salt and pepper and cook the sauce for about 45 minutes on the lowest heat. Season again with salt and freshly ground pepper.
Peel the garlic cloves and chop them finely. Cut open the chili pepper and scrape out the seeds and septum with a teaspoon. Work with rubber gloves while doing this to avoid unnecessary skin irritation from the ingredients in the pungent pod. Heat the olive oil in a large heavy frying pan that can hold both fish together. Add the garlic and the halved chili pepper. Sweat on the lowest heat for 2-3 min.
Meanwhile, rinse the dolphinfish when cooled, not forgetting the abdominal cavity. Pat the mackerels dry and on the other side turn them in the flour. Hold the mackerel up by the tail fin and
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