Grey mullet and pasta

Ingredients
50ml/2fl oz extra virgin olive oil
1 head of garlic, broken into cloves
a handful of sage leaves
½ tsp fennel seeds
175g/6oz dried spaghetti
900g-1.5kg/2-3lb grey mullet, cleaned and cut into steaks, 4cm/1½in thick
50ml/2fl oz dry white wine
salt and freshly ground black pepper

Method:
1. Bring a large pan of well-salted water to the boil.
2. Meanwhile, heat the oil in a large saute pan, add the unpeeled garlic cloves, the sage leaves and fennel seeds and fry over a low heat for 5 minutes, until the garlic is soft and lightly browned.
3. Add the spaghetti to the pan of boiling water and cook for 8-9 minutes or until al dente.
4. Meanwhile season the grey mullet steaks on both sides with salt and pepper.
5. Push the flavourings to the side of the saute pan and add the steaks. Increase the heat and fry for 3 minutes on each side, until lightly browned.
6. Add the wine to the pan, cover and cook for 3 minutes or until the fish is cooked through.
7. Lift the steaks out on to a plate, cover and keep hot.
8. Drain the spaghetti, add it to the remaining juices in the pan and toss together well so that it picks up the garlic, sage and fennel. Adjust the seasoning if necessary.
9. Divide the spaghetti between 4 warmed plates and top with the fish steaks. Serve with some crisp green salad leaves.

Bon Appétit!