Smoky grilled mackerel fillets with Tuscan salad

Method

1. Make the salad. Preheat the grill to medium-high. Place the peppers skin-side up on a baking tray, drizzle with oil and grill for 15 minutes until charred. Place in a bowl and cover with cling film. Cool, peel and chop into chunks. Place in a large bowl with the olives and basil.
2. Put the onion in a sieve, run under cold water, then add to the bowl. Whisk together the extra-virgin olive oil, vinegar and garlic. Toss through the salad. Set aside for 15 minutes.
3. Mix 1 tbsp of the olive oil and the paprika together, season and brush over the skin of the mackerel, then place skin-side up on a baking tray. Grill for 4-5 minutes until the skin is crisp and the fish is just cooked.
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4. Drizzle the bread with the remaining oil and grill each side until golden. Divide among plates, spoon over the Tuscan salad and serve with the grilled mackerel.