Sardine Tomato Whole-Grain Toast with Parsley and Lemon

• 100 g (1 small can sardines in oil, drained) — Canned sardines in oil, drained
• 50 g (2 small slices whole-wheat sandwich bread) — Whole-wheat sandwich bread
• 100 g (2/3 cup cherry tomatoes, quartered) — Raw cherry tomatoes
• 8 g (3 tbsp fresh flat-leaf parsley, chopped) — Fresh flat-leaf parsley
• 15 g (1 tbsp fresh lemon juice) — Fresh lemon juice
• 6 g (1 1/2 tsp extra-virgin olive oil) — Extra-virgin olive oil

Method

1. 1Prepare the fresh toppingQuarter the cherry tomatoes, chop the parsley, and toss both with all the lemon juice in a clean bowl.2 minLook for: The tomato pieces are evenly coated and parsley is distributed throughout.Safety: Use a stable cutting board and clean utensils.
2. 2Brush the breadBrush both sides of the two whole-wheat bread slices with all the extra-virgin olive oil.30 secLook for: Each bread surface has a thin even sheen with no oil pooling.Safety: Keep the oil away from the open burner.
3. 3Toast both slicesHeat a clean skillet over medium heat and toast the bread for 2 minutes per side.4 minLook for: Both slices are crisp and golden at the edges while remaining sturdy in the center.Safety: Turn the bread with clean tongs and keep the skillet handle inward.
4. 4Warm the sardinesMove the toast to a clean plate, add the drained sardines to the skillet, and warm them over medium-low heat for 60 seconds per side.2 minLook for: The sardines are hot through and hold their shape.Safety: Declare the fish allergen and turn the delicate sardines gently to avoid hot oil splatter.
5. 5Build the toastsDivide the warm sardines evenly between the two toast slices, then spoon the lemony tomato-parsley mixture evenly over both.1 minLook for: Each toast carries equal sardine and tomato topping without loose filling left in the bowl.Safety: Use a clean spoon for the ready-to-eat tomato topping.
6. 6Check and serveSet both complete toasts on one plate and serve immediately while the bread is crisp and the sardines are warm.30 secLook for: The toast remains crisp beneath distinct sardine pieces and juicy tomatoes.Safety: Refrigerate opened sardines and leftovers within 2 hours.