Sardines and avocado on rye

SERVES 4 PREP AND COOK TIME 20 MINUTES

1 cup (120g) frozen peas

2 teaspoons finely grated lemon rind 2 tablespoons lemon juice

2 medium (500g) ripe avocados, chopped

2 tablespoons extra virgin olive oil 2 teaspoons butter

8 (300g) sardine fillets

4 slices rye bread

1 Add peas to a saucepan of boiling water; boil for 1 minute. Drain peas; transfer to a medium bowl. Add half the rind, then juice, avocado and oil. Season with sea salt and freshly ground black pepper; stir gently to combine.

2 Heat a large non-stick frying pan over high heat. Add the butter. Season the sardines; fry sardines for 1-2 minutes on each side or until lightly browned and just cooked through.

3 Meanwhile, toast the bread. Top toast with the avocado mixture.

4 Arrange the sardines over the avocado mixture; drizzle with butter from the pan. Sprinkle with the remaining rind. Not suitable to freeze or microwave.