Grilled mackerel with escalivada & toasts

Grilled mackerel with escalivada & toasts

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 15 mins Cook: 30 mins plus marinating


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


    For the escalivada

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



      Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

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



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

    • zest 1 lemon, juice of ½



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

    • 1 rosemary sprig, finely chopped



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

    • 2 tbsp small capers, drained
      Capers in bowl



      Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

    • small pack flat-leaf parsley, roughly chopped

    For the fish and toasts

    • 2 rosemary sprigs, finely chopped



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


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    17th Aug, 2017
    Me and wife just had this, did the fish on the BBQ, fish took longer than said, but was lovely both loved it and definitely doing it again soon, dont let the last reviewer put you off....' not escalivida'dont sound like they bothered trying it, they know so much you wonder why the bother looking for recipes! Loved it!!!
    4th Aug, 2016
    I'm sorry to said this...but this is not an escalivada..escalivada is made with the whole pepper and auberginie and then, after cooked, pell off and made slices and vegetables are only dress with salt and olive oil...
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?