Ingredients:

0.5x

1x

2x

4x

•   1 Tin Sardines  (My Fish Wife Code is Whit10)
•   1 Slice Sourdough
•   1-2 Tbsp Avocado Oil
•   Cherry Tomatoes  (Only a Handful)
•   2 Garlic  (Minced, and Whole)
•   1/2 Lemon
•   Flour (Only a pinch)
•   Salt and Pepper
•   Chili Flakes 
•   Parsley 
•   Flaky Salt (Optional)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Crisp the sardines

• Pat sardines very dry with paper towels
• Lightly dust with flour, salt, and pepper
• Heat olive oil in a pan over medium-high
• Cook sardines 2–3 minutes per side until golden and crispy
• Set aside

2. Cook the tomatoes (quick jammy version)

• In the same pan, add a little more olive oil if needed
• Add tomatoes + pinch of salt and mince garlic
• Cook 3–5 minutes until softened and slightly jammy
  (lightly press them to release juices)

3. Toast the bread

• Toast until golden
• While hot, rub with a garlic clove

4. Assemble

• Spoon tomatoes onto toast
• Add crispy sardines
• Squeeze fresh lemon juice over top
• Finish with chili flakes, herbs, olive oil, and flaky salt

Quick notes:

• If your sardines are already packed in oil, you can use that oil to cook
• Don’t overcrowd the pan when crisping it gives you that golden texture
• Lemon at the end is key it cuts through everything