Mackerel with Roasted Mediterranean Vegetables

The art of simplicity is keeping it simple.

This dish is so easy, a child of six could do it! Supervised, of course, there's a lot of chopping.

Let's get chopping ...

First, the fish. Take two or three whole mackerels, gut, remove the heads and tail and give them a good wash and pat dry.

Assemble your vegetables - any will do. Butternut squash, bell peppers, courgette, aubergine, that kind of thing, some small tomatoes, maybe cucumber, lemon wedges, a good glug of extra virgin olive oil and some basil.

Cut the fish into several sections and chop up the vegetables, drizzle the oil over and lift the ingredients through the oil to ensure a good coating. Pour the lot into a roasting dish and push the lemon wedges in, tossing the basil over the top. For a likkle tickle, add in some roughly chopped chillis - Scotch Bonnet works very well.

Roast for about 30 minutes on 220C, adding the tomatoes towards the end.