Swiss chard is a very common vegetable in Italy. The white part of the nerves is rather hard, so I removed it. Put the Swiss chard in salted water for approx 15 mins. Rinse, drain and chop.
Put 250 grams of halved cherry tomatoes and 500 grams of asparagus on baking paper. Spread some olive oil and 1 table
spoon of dried basil. Bake in the oven at 200° for approx 20-30 mins.
Cut 2 slices of old bread in small cubes. Bake with 4 chopped garlic cloves in a drizzle of olive oil. Keep apart.
Bake, in the same pan, the drained Swiss chard until al dente. Add 1 teaspoon of spicy paprika powder.
Mix tomatoes, asparagus, bread crusts, Swiss chard and 250 grams of ovengrilled mackerel filets. Add pepper, salt and fresh basil.