Recipe by Thomasina Miers for grilled mackerel with a warm salad of new potatoes, lemon and capers | The new flexitarian

Few things can grill mackerel better, with its smoky charry notes, especially if it's freshly caught; for me, they evoke seaside vacations and fishing trips. Here I also grilled the chilli and lemon for a lively and energetic dressing that works wonderfully with fish and a waxy potato salad.

Grilled mackerel with a warm new potato salad, lemon and capers

Preparation 10 minCooking 30 minFor 4 to 6 people

600 to 900 g new potatoes, washed5 to 6 tablespoons extra virgin olive oil Salt and black pepper 1 lemon, quartered 1 red chilli 1 fatty garlic peeled cloves 2 tbsp capers 1 bunch basil, stems removed 2 large mackerel 1 teaspoon smoked paprika, salted water and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, until a skewer or sharp knife easily pierces the flesh. Drain, season with a drizzle of olive oil and a little salt and pepper, then lightly crush, cover and keep warm.

Meanwhile time, heat a plancha (or barbecue) over very high heat; it must be smoking. Grill the lemon wedges until lightly charred and caramelized. At the same time, grill the chilli, turning it over so that it is fully charred.

While they cook, finely chop the garlic, then put the capers on cutting board and chop them both together. Once the pepper is fully blackened, cut and discard the stem, add the flesh to the plank and finely chop along with the capers and garlic. Roll the basil leaves and chop them finely. Put the caper mixture and the basil in a small bowl with three or four tablespoons of olive oil, the smoked paprika and a few peppercorns, squeeze the lemon juice and stir.

Season the mackerels with salt and pepper, drizzle them with a tablespoon of olive oil and brush them. Cook the fish on the griddle (or barbecue) for three to five minutes on each side, until a skewer slides easily through the thickest part of the fish.

Serve the fish with the potatoes on the side and the caper vinaigrette drizzled with everything.

The simple flex

Discard the fish and cut long, thick strips of zucchini. Brush them with oil, grill them, then toss them with the potatoes in the caper vinaigrette and serve.