Escalivada is a Spanish dish of grilled peppers, onions and aubergines, here served with grilled fish.
Using a potato peeler, remove the skin from a red pepper, then remove the seeds and cut into 1 cm strips.
Cut a red onion in half and slice thinly. Put the veg into a bowl, add a Tbs olive oil and toss to coat
everything, Line a grill pan with foil and spread the veg out on this. Grill for 10 – 15 minutes,
until charred a little and softish. Cut an aubergine into 1 cm thick half moons, toss in a little oil
and spread over the peppers. Season and grill for another 10 minutes, turning once or twice, until
everything is golden and softening. Stir in a Tbs of drained capers and sprinkle with lemon juice.
Check seasoning and set aside. Mix chopped rosemary, crushed garlic and some olive oil, season well
and brush some of this over thick slices of olive ciabatta. Add a pinch of dried chilli flakes to
the remaining oil and brush this over fillets of mackerel. Grill the fish, skin side up, for 4 – 5 minutes,
until the skin is crisp and the fish cooked through. Grill the bread until golden. To serve, warm through
the escalivada, stirring in chopped parsley, place toasts on warm plates, top with the escalivada and then the fish.