Evoking summer - Mackerel, chickpea & squid

I made this during the summer and it was for me a real WOW dish. Now when I look back at the photos I took I wonder where the idea even came from...but it did come from somewhere and it tasted good!

So this dish needs a bit of for thought as there are a few different elements and preparations, more than I usually undertake. Trust me, this match is made in heaven and it will be worth your effort & time.

Here is what you will need:
2 dl cooked chick peas*
1 soft ripe avocado - can be omitted as the avocado season isn't at it's top right now
2-3 baby squid
2 files of fresh/raw mackerel
1 red onion
1/2 red paprika
1 tbsp capers
1 tbsp pine nuts
1 twigg of fresh thyme
salt & pepper

Gremolata - green sauce
1 handful of fresh flat parsley
zest/rind from 1 lemon
1/2 garlic clove
2 tbsp extra virgin olive oil - cold pressed
salt & pepper

*I prefer to soak over night and cook them myself, they just taste better but you can use canned.

1. For the gremolata place all the ingredients in a blender. Tasted a squeeze of lemon juice if you like. 
2. Dry roast the pine nuts, keep a close eye on them cause they burn quick!
3. Chop the onion & the paprika into strips. 
4. Heat a frying pan, add a little drizzle of olive oil and fry the onion and paprika till soft. 
5. Add the chickpeas, fry so that they get a slight crispy, golden hue. 
6. Then add the capers and pine nuts. Turn off the heat, season, taste and then set the pan aside. 
7. In another pan fry the mackerel, skin side down first,  approx 4 min skin side down, another 3min on the other side. Place the mackerel on top of the chickpea mix to keep warm. 
8. Using the same pan, which should still have oil left over from the mackerel, heat it till you can place your hand over it's surface and feel the heat. 
9. While the pan heats, slice the squid into 3 parts. When the pan is hot enough add the squid and fry for about 30 seconds. They need to retain there bite and chew and just get a quick crisping. 
10. Slice the avocado into cubes. 
11. Now assemble all the components: Chickpea mix first, then the mackerel, then the squid, avocado and last the gremolata. 

Serve with a cold crisp white wine.