Place a griddle pan on a high heat to get it smoking hot. Using a speed peeler, slice your zucchini lengthways into thin ribbons. Griddle your zucchini slices until softened and lightly charred. You can do this in batches if your pan is s not big enough to hold them all in one go. As they are so thin, don't worry about turning them over. Place in a bowl and add the drained beans, the chilli and mint.

Rub your mackerel fillets with 1 tbsp olive oil, then season with 1 pinch salt and 1 dash pepper. Griddle them, skin side down, for 3 minutes until the skin is golden and crispy. Turn them over and cook for another 2 minutes.

Dress the zucchini and beans with the juice of 1 lemon half, 1 tbsp olive oil and 1 pinch salt and 1 dash pepper. Toss to coat everything in the dressing.

Serve the mackerel fillets with a pile of the salad and a wedge of lemon to squeeze over the top.