Grilled mackerel with orange and basil-dressed pepper salad

Method

1. Heat the grill to medium. Deseed the peppers, then slice into strips. Pin-bone the mackerel fillets. Put the peppers and mackerel on a grill pan, skin-side up, and brush with olive oil. Grill for 10-13 minutes until the fish is cooked through, then remove the fish. Grill the peppers for 3-5 minutes more until charred.
2. Meanwhile, zest the oranges into a bowl. Peel and segment the oranges, reserve 6 segments, then add the rest and any juice to the bowl. Chop the parsley and add to the bowl with rocket, toasted pine nuts, 1 tbsp olive oil and the peppers.
3. Make the basil dressing by whizzing the reserved orange segments in a mini food processor with a the basil, 3 tbsp olive oil and salt and pepper.
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4. Divide the salad among plates, top with the mackerel and drizzle with the dressing. Serve with crusty bread.