Peel the eel, take off the head and fins and empty it. Chop the eel and leave it rest for 2 hours in a bowl with olive oil, salt and pepper. Dry off the eel and roll in breadcrumbs.

Lightly fry the garlic and the sage leaves. Add the prepared eel then add the oil used to marinate the eel. Put the eel in the oven for 20 minutes then add the red wine and let it cook in the oven 20 minutes more.