Seared mackerel and horseradish ciabattas

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Put the bread in a baking tray, drizzle with half the oil, then sprinkle over the garlic. Season, then bake, turning once, for 10-15 minutes until crispy. Remove and cool.
2. Meanwhile make the dressing – whisk the remaining oil with the horseradish and lemon juice, then season. Score each mackerel fillet 2-3 times diagonally across the skin. Season.
3. Heat a splash of oil and a knob of butter in a non-stick pan over a medium-high heat and fry the fish, skin-side down, for 2 minutes. Turn down the heat, then carefully flip and cook for 1 minute more.
4. Meanwhile, toss the salad leaves in two-thirds of the dressing, then layer the ciabatta, mackerel and salad on 2 plates with the eggs gently placed on the side. Drizzle over the remaining dressing and serve.