Mackerel with potato salad and zucchini

Light the barbecue. Clean the potatoes and cut lengthwise into slices of ½ cm. Boil in a large pan of water with salt, if necessary, for about 8 minutes.

Meanwhile, clean the lemon and grate the yellow skin. Press out 1 half and mix with 6 tbsp oil (per 4 persons) from the pot of tomatoes.

Cut the other half into 4 parts. Cut the tomatoes into thin strips and finely chop the parsley. Cut the courgettes into thin slices.

Spread the lamb's lettuce over a flat dish. Drain the potatoes, scoop with the lemon dressing and rack, spread over the lamb's lettuce and sprinkle with pepper.

Mix the parsley, tomatoes and pepper through the zucchini.

Brush the mackerel with the oil and sprinkle with salt and pepper. Grill in 4 min. Overcooked on the barbecue. Turn halfway.

Sprinkle the fish with the lemon wedges and serve with the potato salad and zucchini salad.