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 tbs sherry or red wine vinegar
• 2 tbs extra virgin olive oil

• Oil marinade:

• 2 cloves garlic, crushed
• 2 tsp sweet smoked paprika
• 1 tsp cayenne pepper
• 2 tbs olive oil

Description

Mackerel With Escalivada Recipe - For Marinade, Combine All Ingredients In A Bowl And Season To Taste With Salt And Pepper. Using A Sharp Knife, Score Fish At 1.5cm Intervals On Both Sides. Place In A Flat Ceramic...

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