Alton Brown'S Sherried Sardine Toast

• 2 (3 3/4 ounce) cans brisling sardines (in olive oil)
• Bowl One
• 2 tablespoons finely chopped fresh parsley leaves, divided
• 1 tablespoon sherry wine vinegar
• 1/4 teaspoon lemon zest (reserve the lemon in 4 wedges)
• black pepper
• On the Plate
• 4 (1/2 inch) thick slices crusty bread (sourdough, country bread, etc)
• 1 ripe Hass avocado
• coarse sea salt

1. Set out two small bowls. Drain one tin into one bowl, and the other tin into the other bowl. Set aside Bowl Two for later.
2. Add Bowl One ingredients to the first bowl, add the brislings (keep whole or break into large pieces); toss to combine and coat brislings, set aside for up to an hour.
3. After 45 minutes place oven rack 3 inches from heat; heat broiler to "high.".
4. Set a cooling rack inside a sheet pan (or a smaller pan--big enough to hold all four slices of bread).
5. Brush each slice of bread (on one side) with the reserved oil in Bowl Two; place oil side up, onto the prepared rack/pan; broil 2-3 minutes--golden brown and crisp.
6. Halve the 'cado, remove pit, smash flesh in each half with a fork, spread evenly over the toasty bread; top evenly with brislings.
7. Drizzle remaining dressing over brislings; garnish with remaining parsley.
8. Season lightly with sea salt and serve with lemon wedges.
9. Serve and enjoy.
10. Turn off the oven, too, please. :-).

brisling sardines, parsley, sherry wine vinegar, lemon zest, black pepper, crusty bread, avocado, salt

Taken from www.food.com/recipe/alton-browns-sherried-sardine-toast-407075 (may not work)