Roasted Asparagus Flatbread with Mackerel
This Roasted Asparagus Flatbread with Mackerel is light, fresh, and perfect for spring and summer entertaining.
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Table of Contents
The Ultimate Springtime Flatbread.
When I think about seasonal spring eating, asparagus, radishes, and lemons are the first things that pop into mind. Add it all to a thin and crispy flatbread smeared with creamy ricotta and you’re golden. But there’s an extra ingredient in this recipe that gives it a little oomph. Not to mention, it brings protein and Omega-3s to the equation. That ingredient is King Oscar’s Skinless and Boneless Mackerel Fillets in Olive Oil.
King Oscar Makes Adding More Fish to Your Diet Easy.
I hear it all the time: people want to eat more fish because they know it has umpteen health benefits. The problem? They don’t know how to incorporate it or where to start. As far as canned seafood goes, King Oscar is the brand you’re looking for because that’s where you’ll find the best quality, texture, and flavor. These light yet meaty mackerel fillets are packed in pure olive oil which gives them their awesome buttery texture, and they pair well with just about anything. Go ahead and get creative—this mackerel will not disappoint.
The Ingredients Are Basic and Accessible.
Less ingredients does not mean less flavor, and that’s clear with this flatbread recipe. The earthy asparagus, peppery radishes, tangy lemon, and buttery mackerel fillets work wonders here to make a simple and delicious snack for entertaining or just for yourself. Here’s what you’ll need:
- Ready-to-bake premade thin and crispy flatbread dough
- King Oscar Skinless and Boneless Mackerel Fillets in Olive Oil
- Ricotta
- Olive oil
- Sea salt and cracked black pepper
- Asparagus
- Lemon (for juice and zest)
- Radishes
- Parsley (optional, for garnish)
Here’s How to Make Asparagus Flatbread With Mackerel.
- Preheat the oven as per the directions on the package of your ready-to-bake flatbread.
- Roll your flatbread out onto parchment and place it onto a baking sheet. (Some ready-to-bake flatbreads will already come prepared with parchment).
- Cut the asparagus spears in half lengthwise and put them into a large mixing bowl. Drizzle the spears with a bit of olive oil, and then hit them with a bit of salt and pepper. Use your hands to toss the asparagus, coating them evenly.
- Carefully spread the ricotta over the dough as evenly as possible, leaving space along the edges for a crust.
- Place the spears over the flatbread in rows, then add flaked chunks of the mackerel.
- Pop the flatbread into the oven and bake for however long the directions on the package indicate.
- Once the flatbread is baked, remove it from the oven and sprinkle lemon zest over the entire flatbread. Scatter thinly sliced radishes over the flatbread, and squeeze a good amount of fresh lemon juice over everything. You can finish it off with chopped fresh parsley for presentation’s sake if you’d like.
- Cut the flatbread into squares and enjoy!
Useful Tools for This Recipe:
- Sheet pan
- Parchment paper
- Sharp knife
- Cutting Board
- Mixing bowl
- Measuring cups and spoons
- Microplane
- Mandolin
- Pizza scissors or pizza cutter
Recipe Tips + Tricks.
- To rid of the tough and woody ends on the asparagus spear, slightly bend the asparagus near the end of the spear. It will break off exactly where it needs to!
- If you can’t find King Oscar’s Skinless and Boneless Mackerel Fillets in Olive Oil, you could order some here. Their mackerel fillets in lemon and olive oil would also be perfect for this recipe!
- If you have a tried and true homemade flatbread recipe, you could go ahead and use that. I like to use the premades for convenience.
- Arugula is a great addition to this flatbread if
Have You Made This Recipe?
If you enjoyed this recipe, please consider leaving a STAR rating & commenting below with feedback!
You can also show off your creations on Instagram by tagging @killing__thyme
Other Mackerel Recipes You’ll Love:
- Mediterranean Mackerel Lettuce Wraps
- Citrus Avocado and Mackerel Salad
- Spicy Baked Quesadillas with Jalapeño Mackerel
- Sesame Ginger Rice Bowl with Mackerel
Roasted Asparagus Flatbread with Mackerel
Ingredients
- 1 Ready-to-bake flatbread dough
- 1 Can of King Oscar Skinless and Boneless Mackerel Fillets in Olive Oil, drained
- Extra virgin olive oil, just a drizzle
- Sea salt and cracked black pepper
- 8 spears of asparagus
- 1 large lemon, zested
- 1/3 cup thinly sliced radishes, preferably sliced with a mandolin on the thinnest setting.
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the oven as directed on the package of your ready-to-bake flatbread.
- Roll out the flatbread onto parchment and place it onto a baking sheet. Some ready-to-bake flatbreads come prepared with parchment; you can use that.
- Carefully slice the asparagus spears in half lengthwise. Transfer them to a large mixing bowl and drizzle them with a bit of olive oil; season with a pinch of salt and pepper. Using your hands, toss the asparagus to coat. Set the bowl aside.
- Evenly spread the ricotta over the dough leaving some space along the edges for a crust.
- Place the spears over the flatbread in rows followed by the flaked chunks of the mackerel.
- Bake the flatbread into the oven and bake for the time noted in the directions on the package. When the flatbread is ready, remove it from the oven and sprinkle lemon zest over the entire flatbread.
- Distribute the sliced radishes over the top of the flatbread and squeeze a generous amount of lemon juice over it all. Finish it off with chopped fresh parsley for presentation's sake if you'd like.
- Cut the flatbread into squares and enjoy!
