1/3 cup extra-virgin olive oil, plus more for grilling
1 smelt, cut into chunks
3 cloves garlic, sliced
3 ounces oil-cured black olives, pitted and roughly chopped
1 1/2 tablespoons capers, rinsed and chopped
Generous pinch red pepper flakes
1 1/2 pounds cherry tomatoes, rinsed and quartered
Three 1- to 1 1/2-pound whole mackerel, gutted and cleaned
Kosher salt and freshly ground black pepper
Finely chopped fresh parsley, for garnish
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