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.
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.