And she was all like, "Just put some tinned sardines on some toast with parsley and lemon! Easy breezy!"
Because apparently, their little edible bones have calcium that you wouldn't get from boneless fish, plus they have lots of omega-3 fatty acids.
Plus, they are low on the ocean food chain, which means this.
So I picked up some Spanish sardines --Martha says they haaaaaaave to be Spanish-- at the Ferry Building in San Francisco last week, already had some lemons and crusty bread, and got big ol' leafy parsley at the farmer's market on Saturday.
I didn't bother to make this on a day when my husband was home. He likes fish and all, but sardines on toast? No, no, and no.
Small Fish Toasts
-slices of your favorite crusty bread (ciabatta, rustic, baguette, etc)
-a little mayo, butter, aioli, or olive oil for brushing on toast
-tinned sardines (mine came 4 fish to a tin)
-lemon wedges and minced parsley for garnishing
-salt & pepper, if desired
1. Toast slices of bread. Spread mayo or other moistening agent on one side of slices.
2. Add a fish to each slice, mashing slightly to keep fish in place.
3. Garnish with parsley and lemon juice to taste (I liked a LOT of lemon juice), and salt and pepper if desired.
Don't live near the ocean (or the Ferry Building)? Martha says you can get good tinned fish at marxpantry.com