Grilled mackerel with light caponata

Ingredients

For 1 serving

• Mackerel150 g
• Eggplant150 g
• Bell peppers80 g
• Celery30 g
• Onion40 g
• Chopped tomatoes80 g
• Capers5 g
• White wine vinegar1 tablespoon
• Sugar3 g
• Whole wheat bread40 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, fish, celery, sulphites,

In season: July – September

Method

1. Wash the aubergine, peppers and celery and peel the onion; remove the seeds and white pith from the pepper and cut everything into roughly 1 cm dice.
2. Heat the oil in a wide pan over medium heat and cook the vegetables with a pinch of salt for 10 minutes, stirring often, until the aubergine is soft and golden.
3. Add the chopped tomatoes and the rinsed capers and cook for another 10 minutes over medium-low heat, until the sauce has reduced.
4. Add the vinegar and sugar, stir and let it bubble for 1–2 minutes, until the sharp smell of vinegar fades; turn off the heat and leave to cool slightly: caponata is best served warm, not hot.
5. Meanwhile heat a griddle or non-stick pan over high heat. Salt the mackerel fillets and cook them skin side down for 4 minutes, until the skin is crisp, then turn them for 1 minute.
6. Serve the mackerel on the caponata with the wholemeal bread.