Rinse the fish under cold water inside and out and dry with kitchen roll. Season inside and out with salt.
Evenly distribute the chili pepper strips and the peeled and halved garlic cloves inside the fish bellies. Place the fish in a large ovenproof dish or on a baking sheet. Drizzle generously with olive oil.
Bake the fish in the oven heated to 200 °C on the second rack from the bottom for thirty to forty minutes, depending on their size.
For the sauce, cut the pineapple, peppers, mango and tomatoes into very small cubes. Chop the green onion. Stir lime juice, angostura and olive oil and mix with the sauce ingredients. Serve separately with the fish.
Tip: the sauce can be kept well sealed in the refrigerator for a few days.
Alternative for one person: roast a nice piece of fish fillet together with a halved clove of garlic and a strip of chili pepper in olive oil. Serve with the above sauce.
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