Red mullet and olive fettuccine

Ingredients

• 8 red mullet
• 60 ml extra-virgin olive oil (¼ cup)
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 head baby fennel, finely chopped
• 2 cloves garlic, finely chopped
• 80 ml dry white wine (1/3 cup)
• 400 gm canned cherry tomatoes
• 400 gm dried fettuccine
• 40 gm pitted black olives, coarsely chopped (¼ cup)
• 1/3 cup coarsely chopped flat-leaf parsley
• To serve: lemon wedges (optional)