Grilled mackerel with escalivada toasts

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)

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