Grilled mackerel with escalivada & toasts

Grilled mackerel with escalivada & toasts

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Prep: 15 mins Cook: 30 mins plus marinating

Easy

4
Escalivada is a punchy make-ahead Spanish dish of grilled peppers, aubergines and onions. It works really well with grilled or barbecued fish

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal606
  • fat35g
  • saturates6g
  • carbs48g
  • sugars17g
  • fibre12g
  • protein24g
  • salt1.2g
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Ingredients

For the escalivada

  • 3 very large or 4 medium peppers a mix of colours

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 1 red onion, halved and thinly sliced
  • 3 tbsp extra virgin olive oil
  • 2 medium aubergines

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • zest 1 lemon, juice of ½

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 rosemary sprig, finely chopped

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tbsp small capers, drained

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • small pack flat-leaf parsley, roughly chopped

For the fish and toasts

  • 2 rosemary sprigs, finely chopped

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 garlic cloves, crushed
  • 3 tbsp extra virgin olive oil, plus extra to serve (optional)
  • 1 large olive ciabatta, cut into 8 slices
  • ¼ tsp chilli flakes or hot paprika
  • 4 mackerel fillets, pin-boned and cut in half if large (or 8 butterflied sardines)

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

Method

  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 here and there.

  2. Cut the aubergines into 1cm half moons and brush sparingly with 2 tbsp oil. Lay the slices over the peppers, season well, then 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 of this over one side of the ciabatta slices. Mix the chilli into the remainder, then brush over the fish and let it marinate for anything from 5 mins to 1 hr in the fridge. Grill the fish, skin-side up (or barbecue skin-side 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 oil, if you like.

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