Mackerel with escalivada

Ingredients

• 4 x 250g mackerel, cleaned
• 1/2 cup (125ml) olive oil
• 1/4 cup (45g) capers, rinsed, blotted dry with paper towels
• 1 large red capsicum
• 1 large yellow capsicum
• 2 Lebanese eggplant, halved lengthways
• 8 cherry truss tomatoes, halved
• 1/2 small Spanish onion, thinly sliced
• 1/4 cup coarsely chopped flat-leaf parsley
• 2 tablespoons sherry or red wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, crushed
• 2 teaspoons sweet smoked paprika
• 1 teaspoon cayenne pepper
• 2 tablespoons olive oil

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