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Sardine & asparagus traybake New-recipe-icon

Focaccia bread, fresh asparagus, Greek salad and a can of fish are all you need for a light spring traybake for two. It's a simple, quick supper

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 700
  • Carbohydrates 49
  • Saturated Fat 8
  • Sugar 5
  • Protein 40
  • Fat 36
  • Fibre 8
  • Salt 2.5

Nutrition per serving

  • Calories 700
  • Carbohydrates 49
  • Saturated Fat 8
  • Sugar 5
  • Protein 40
  • Fat 36
  • Fibre 8
  • Salt 2.5

Ingredients

  • large bunch of asparagus
  • 1 olive & basil focaccia roll (or a flavoured bread roll of your choice)
  • 2 x 100g cans sardines in olive oil
  • 230g box Greek salad (choose one without leaves)

Method

  1. Heat oven to 200C/180C fan/gas 6. Blitz 2 of the asparagus spears with the bread roll in a food processor into fine green crumbs. Arrange the sardines, remaining asparagus and Greek salad in a roasting tin, and cook for 15 mins. Meanwhile, fry the breadcrumbs in a splash of oil in a pan for 3-4 mins, then sprinkle on top.

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