Grilled Mackerel with vegetable escabeche

For the mackerel:

4 whole mackerel (gutted and butterflied)

2tb rapeseed oil

Fine salt

For the vegetable escabeche:

100g green beans

100ml rapeseed oil

1 bay leaf

2 cloves garlic, sliced

1 carrot, finely sliced in rounds

1 red bell pepper, sliced

1 small courgette, sliced in rounds

2tsp smoked paprika

50ml apple cider vinegar

Sea salt