Smoked paprika mackerel with gazpacho salad

Serves 4 Prep time 15 mins, cook 10 mins (plus standing)

This salad is just like a gazpacho, minus the pureing. Have the vegetables well-chilled before you start to ensure the salad is super-fresh and crunchy. A splash of sherry vinegar cuts through the smokiness of the paprika and the oiliness of the mackerel.

Place bread in a large bowl, drizzle with 50ml vinegar and 20ml olive oil. Add tomato, onion and garlic, season to taste, toss to combine and stand until bread starts to soften (4-5 minutes). Add char-grilled capsicum, cucumber and 40ml olive oil, season to taste, toss to combine and refrigerate until required.

Heat 40ml olive oil in a large frying pan, add mackerel in batches, skin-side down and cook until golden (3-4 minutes). Turn and cook for another 30 seconds, then transfer to a plate. Remove pan from heat, add remaining vinegar and paprika, return to heat and stir until fragrant (1 minute). Serve mackerel with gazpacho salad, drizzled with pan juices.