Recipes
Five minutes, one tin, real dinner
Bread rubbed with tomato, raw onion, a squeeze of lemon. The Portuguese way asks almost nothing of you.
Toast thick bread. Rub it with a halved tomato and salt it. Lay the fillets on top, spoon over some of the tin oil.
Add thin raw onion and a squeeze of lemon. That is the whole recipe, and in Portugal it is eaten standing up.
If you want something warmer, fold a tin through hot pasta with garlic, parsley and chilli — the oil is the sauce.