tasty lunch

From time to time our fishmonger has sprats. They are now in season. This is our favourite way of having them as a lunch. Butterfly fillet a dozen sprats, leave just the tail fins on. Try to get the larger ones and ones still intact, not too chewed up. Cost you less than a £!. Skin and de-seed three tomatoes then finely chop and crush with a fork. Add one crushed clove of garlic and one stem of spring onion finely chopped, season and mix well. Toast six slices of bread. Sprinkle each slice with olive oil spread with a generous layer of the tomato mixture and lay two sprat fillets head to tail, skin side up. Drizzle with oil and return to grill briefly. They will only take a couple of minutes so watch carefully. Lift a fillet up gently to check that flesh has turned opaque. Serve with a light green salad.