Preheat the grill.
Grill the peppers, turning frequently until the skin turns black. Once blackened, place in a plastic food bag and secure the top. The steam from the peppers will make it easier to remove the skin.
Cook the garlic bread according to the packet instructions.
Remove the skin from the peppers, discarding the stalk and seeds. Cut into long thin strips.
Place the mackerel into a bowl and stir in the peppers.
Top each piece of garlic bread with strips of pepper and flakes of mackerel. Drizzle with olive oil, season and top with Parmesan.
Serve as a starter or snack.
• 225g (8oz) peppered mackerel
• 1 x 340g (12oz) packet fresh or frozen garlic bread slices
• 2 red peppers
• 2 yellow peppers
• olive oil
• salt and black pepper
• Parmesan cheese shavings, to garnish