Grilled mackerel with escalivada & toasts

Serves 4 Prep 15 mins plus marinating Cook 30 mins £ 2.72 a portion 606 kcals, 35g fat, 6g sat. fat, 17g sugar

FOR THE ESCALIVADA

3 very large or 4 medium peppers,

a mix of colours 1 red onion, halved and thinly sliced 3 tbsp extra virgin olive oil 2 medium aubergines zest 1 lemon, juice of ½ 1 rosemary sprig, leaves finely chopped 2 tbsp small capers, drained small pack flat-leaf parsley, chopped

FOR THE FISH AND TOASTS

2 rosemary sprigs, leaves finely chopped 3 garlic cloves, crushed 3 tbsp extra virgin oil, plus extra

to serve (optional) 1 large olive ciabatta, cut into 8 slices ½ tsp chilli flakes or hot paprika 4 mackerel fillets, pin-boned and cut in

half if large (or 8 butterflied sardines)

Heat the grill as hot as it will go. Line the grill pan or a large baking tray with foil. Using a potato peeler, remove most of the skin from the peppers, then remove the seeds and slice into 1cm strips. Toss with the onion and 1 tbsp oil, then grill for 15 mins, stirring halfway, until soft and charring a little.

Cut the aubergines into 1cm half moons and brush sparingly with 2 tbsp oil. Lay the slices over the peppers, season well, and grill for 5 mins until golden. Turn the aubergines over, scatter with the lemon zest and rosemary, then grill for 5 mins more until golden and soft in places. Stir the capers and the lemon juice into the vegetables. Season and set aside. Make and chill up to 3 days ahead; the flavours will intensify as it matures. Make sure you serve it just warm, with the parsley folded through it.

For the toasts and fish, mix the rosemary, crushed garlic, oil and some seasoning. Brush half this mixture over one side of the ciabatta slices. Mix the chilli into the rest, then brush over the fish and marinate for anything from 5 mins to 1 hr in the fridge. Grill the fish, skin-side up (or barbecue skinside down), for 4-5 mins, depending on the thickness of flesh, until just cooked through and the skin is crisp. Grill the bread until sizzling and golden. Top the toasts with the escalivada, followed by the fish, and serve with another drizzle of oil, if you like.