Grilled Mackerel with Fennel, Orange and Broad Bean Salad

Ingredients

• 4 small mackerel, gutted, cleaned and scored
• 3 medium fennel bulbs, finely sliced with a mandolin (reserve fronds)
• 8 thin slices flat pancetta
• extra-virgin olive oil, for grilling
• 2 cups flat-leaf parsley, not chopped
• 2 cups broad beans, blanched and peeled
• 1/3 cup salt-packed capers, rinsed and drained
• 2 blood oranges, peeled and sliced into rounds
• ½ cup extra-virgin olive oil (extra), for salad
• 2–3 tbsp red wine vinegar
• extra-virgin olive oil (extra), to serve
• lemon wedges, to serve