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)

1 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.

2 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.

3 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.

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