Name: Grilled mackerel with escalivada & toasts
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Spanish
Ingredients: 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, finely chopped; 2 tbsp small capers drained; small pack flat-leaf parsley roughly chopped; 2 rosemary sprigs, finely chopped; 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)

Home
Recipes
Grilled mackerel with escalivada & toasts

Grilled mackerel with escalivada & toasts

Jane Hornby

Save recipe

Easy

Prep: 15 mins

Cook: 30 mins

plus marinating

A star rating of 4.7 out of 5.17 ratingsRate

loading...

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

Easily doubled

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Picnic tortilla

A star rating of 4.7 out of 5.50 ratings

Prawns with Romesco sauce

A star rating of 4.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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, finely chopped
2 tbsp small capers

drained
small pack flat-leaf parsley

roughly chopped

For the fish and toasts

2 rosemary

sprigs, finely chopped
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)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal606
fat35g
saturates6g
carbs48g
sugars17g
fibre12g
protein24g
salt1.2g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.17 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now