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["Preheat the oven to 125C.", "Cut the heads from the fish and set aside then chop the fish into chunks along the length of he fish about 50 mm / 2"" in length; its best to start about 75 mm / 3"" back from the tail and work your way to the head end, that way you still make sure you get a nice tail piece.", "First roast the garlic by cutting off the top part so you can see the cut garlic cloves, drizzle with olive oil and a little salt then roast in an oven for about 20 minutes until the garlic is soft and can easily be squeezed out, cool then carefully peel the cloves.", "Make a quick tomato sauce by gently frying the onions and celery in olive oil until soft, add half the wine, boil for a minute to take out its harshness then add the tomatoes and saffron.", "Cover the pan and cook gently for 30 - 40 minutes until the tomatoes are soft and stewed and really broken down, if the sauce is a bit dry add a splash of water.", "Pour the sauce through a conical sieve and press down with a back of a spoon to extract all the juice, the content of the sieve can now be discarded.", "Add 150ml olive oil to a hot roasting dish, add the garlic cloves and stir, mashing 6 or 7 of the cloves down.", "Add the remaining wine, boil for a minute then add the tomato sauce and oregano, stir together then add the fish.", "Cover and bake for 12 -14 minutes then add the mussels, after 5 minutes the mussels will have opened, discard any that don't, remove from the oven, sprinkle with parsley and serve.", "I really like this dish with just plain boiled rice."]
