4 mackerel fillets
3tbsp olive oil
3 large banana shallots, finely chopped
350g chestnut mushrooms, trimmed and finely chopped 125g spinach leaves
10g chives, chopped
75g bread, crusts removed and roughly torn Preheat the oven to 200C/400F/ Gas 6. Cut a V shape either side of the dark line in the middle of the mackerel fillets and remove the line of pin bones without cutting through the skin. Season the flesh of each fillet with salt and set aside.
In a pan, heat 1 tablespoon of oil and fry the shallots over a low heat for 5 minutes. Pour in another tablespoon of oil, add the mushrooms and fry to reduce.
Add the spinach, cook until the leaves have wilted and any liquid has evaporated, then add half the chives and season with salt and black pepper.
Pour the mixture into an ovenproof dish, place the fish on top skin-side up and drizzle the muscadet over the top.
In a food processor, blitz the bread to rough crumbs, then add the remaining oil and chives and season with black pepper. Scatter them over the fish and place in the oven for about 12 minutes until the breadcrumbs are golden and the fish flakes easily.