by Lexie Roth
- 6 cans wild-caught sardines packed in extra virgin olive oil
- 2 lemons
- 1 3-1/2 oz. jar capers
- 3 garlic cloves, thinly sliced
- 3 sprigs thyme
Open sardines in cans, drain half of the oil to make room for other ingredients. Zest and juice lemons. Keep separate.
Mix capers, lemon zest, chili flakes, garlic and thyme then add equal parts to each can of sardines.
Broil for 3 minutes before serving. Add lemon juice to each can and serve with soda crackers.