Ingreadient :

• 3 whole mackerel, head removed and gutted
• 50ml olive oil
• Salt and pepper, to taste
• Pinch of herbs de Provence
• For the Ratatouille
• 100ml olive oil
• 1 onion, peeled and diced
• 1 green pepper, diced
• 2 garlic cloves, sliced
• 1 aubergine, cubed into 1 cm pieces
• 1 courgettes, cubed into 1 cm pieces
• 2 tomatoes, diced
• 1 tsp herbs de Provence
• 1 small bunch of basil, torn
• Salt and pepper, to taste

Direction :

1. Heat a BBQ until hot and the coals have turned white.
2. Heat a large non stick pan to a medium heat, add the oil then fry the onion for 1 minute. Add the garlic, then the peppers and cook for 30 seconds. Add the courgettes and cook for another 30 seconds. Add the aubergines and tomatoes, season add the herbs de Provence and cook over a gentle heat for 5 minutes. Finish with the basil.
3. Debone the mackerel from inside out by following the rib cage with a filet knife all around the joint, then using scissors cut along the backbone and pull out. Repeat with remaining fish.
4. Stuff the mackerel with some of the parsley and lemon slices, season and then sit them in an oven proof dish. Drizzle over olive oil and sprinkle over the herbs de Provence.
5. Place the fish into the pizza oven and cook for 2 to 3 minutes.
6. To serve, pile the vegetables onto a platter and top with the fish. Drizzle over more olive oil if desired.