These spicy sardines in oil come packed with red peppers and don't need much help. Pile them on toasted bread with a squeeze of lemon and scatter some herbs over top for a dinner that comes together in minutes.

Serves 2. 10 minutes, 8 at the stove.

About 300 calories a serving, 20 g protein, 35 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 clove of garlic in half and set a skillet over medium heat. Toast 4 thick slices of bread in a dry skillet or toaster until golden and crisp on both sides, about 4 minutes total.4 min
2. While the bread toasts, rub the cut side of the garlic clove over each slice, then set the toast on two plates. Open the can of sardines and spoon the sardines and peppers with their oil over the toast.
3. Squeeze juice from half a lemon over each plate, season with salt and pepper to taste, and eat at once.

Note The oil from the sardines is part of the dish, so don't drain it. Leftovers in their can keep sealed in the fridge for two days. Serve with a bitter green salad or simple white wine to balance the salt and spice.