Hot little fish and their briny oil make dinner in minutes on a shelf that holds little else. Toast bread, top it with sardines and their jalapenos, finish with a squeeze of lemon and a sprinkle of fleur de sel. The oil and heat do all the work.

Serves 2. 12 minutes, 8 at the stove.

About 70 calories a serving, 3 g protein, 12 g carbohydrate, 1 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 450°F [230°C]. Slice four thick pieces from the bread and place them on a sheet pan. Toast them in the oven until they are golden at the edges and crisp through, about 5 to 7 minutes.7 min
2. While the bread toasts, open the tin of sardines and drain a tablespoon of the oil into a small bowl. Cut the lemon into two wedges.
3. When the bread is toasted and hot, divide the sardines and their jalapenos between the four pieces, drizzling each with a teaspoon of the reserved oil. Season lightly with salt and pepper.
4. Plate two pieces per person and serve at once with the lemon wedge for squeezing.

Note Swap crusty bread for crackers, water biscuits, or thin toast. The sardines keep in their oil in the tin for two years unopened; once opened, eat within a day or two. Serve with a cold beer and a green salad dressed only with oil and vinegar.