Mackerel, spinach and aubergine risotto

I've been reading a nutrition book recently and it says you should have 3 portions of oily fish per week, which is far more than what we do at home, so we're trying to eat more.

Method

• Place mackerel fillets on a baking tray and cook under the grill until brown
• Griddle aubergine slices
• Place mixed vegetable such as red/yellow peppers, red onion, aubergine, courgette, in a baking tray and drizzle with olive oil, place in oven for 40 minutes 
• Cook risotto rice
• When rice is al dente, add in cooked mix veg