Cooking instructions

1. Prepare the breadcrumbs by blitzing the bread with a little olive oil, a clove of garlic, dried oregano, and lemon and orange zest. Set this aside to finish the dish. 
2. Boil a pan of water and cook the spaghetti for 8-10 mins (until al dente)
3. In the meantime, heat up a frying pan and add a teaspoon of olive oil, and a generous splash of white wine.
4. Add the diced Gurnard, skin down, and sprinkle a little salt on the fish. Cook for 2 minutes and then take the pan off the heat.
5. Make the marinade by add thinly sliced tomatoes and slightly crushing them with a fork. Add the Monk's Beard and diced fish. 
6. Using the same pan that you cooked the fish in, add a glug of olive oil, a large clove of crushed garlic, and one thinly sliced fresh chilli. Lightly fry to infuse. To ensure that the mixture doesn't burn and turn bitter, add a couple of tablespoons of cooking water from the spaghetti pan. 
7. Drain the spaghetti, add it to the pan with the chilli and garlic and cover for 2 minutes, occasionally stirring until cooked through.
8. Once cooked, add the marinated fish and heat for another 30 seconds. 
9. Add olive oil and season to taste.
10. Add the pasta to a plate & finish with tablespoon of breadcrumbs.