Saba mushroom sauce

Make several cuts in the mackerel, season with a little salt and pepper and coat with flour

Add 1 tablespoon of olive oil and A to a frying pan, and once the mushrooms are cooked, add a pinch of salt and a little pepper

Once the water in [2] has evaporated, add 2 tablespoons of white wine, a pinch of Italian parsley, and 10g of butter, heat over high heat, and turn off the heat

Add 1 tablespoon of olive oil to another frying pan and fry the Spanish mackerel skin-side down (4.5 minutes on each side over low heat)

Discard the oil from the frying pan (3), add the white wine and let the alcohol evaporate, then add (2), add a pinch of Italian parsley and 6g of butter, and turn off the heat once the butter has melted

Place the Spanish mackerel on a plate and arrange [5] around it. Top with a pinch of Italian parsley and a drizzle of olive oil