Canned sardines in oil are already cooked and seasoned, so dinner takes minutes. Their richness and salt shine when piled on toasted bread with garlic and a squeeze of lemon, turning a shelf staple into something bright.

Serves 2. 15 minutes, 10 at the stove.

About 150 calories a serving, 9 g protein, 20 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat a skillet over medium heat while you slice 1 clove garlic thin and warm 1 teaspoon olive oil in the pan until the garlic turns golden and fragrant, about 2 minutes.2 min
2. Toast 2 slices bread in a toaster or under a broiler until golden and crisp, then transfer to plates.
3. Drain the tin of sardines into a bowl, reserving the oil. Use a fork to break the sardines into large flakes and toss gently with the reserved oil, the garlic, a pinch of salt, and a pinch of pepper.
4. Pile the sardine mixture on both toasts, squeeze fresh lemon juice over each slice, and serve at once.

Note Swap canned white beans for sardines if you prefer. Leftovers do not keep well; make this fresh. Serve with a green salad dressed in lemon and oil to round out the meal.