Three tins of sardines were on the kitchen counter. One was already open.
Serves 2
1 tin good sardines in olive oil (about 4 oz) 2 thick slices of bread, sourdough or country loaf olive oil 1 lemon fresh parsley, a small handful flaky salt black pepper
Toast the bread until it holds firm through the center, not just colored on the surface. The structure matters once things go on top.
Drain the sardines, or leave a little of the oil. Lay them on the toast and press them down. They will break.
A lemon is halved and squeezed over. Not so much that it pools. Salt next, the flaky kind. Crack pepper over.
Tear the parsley into pieces and scatter it without precision. Eat while the bread is still warm.