Pea & Fennel Toasts with Sardines

To prepare puree: Bring a large saucepan of water to a boil. Set a bowl of ice water near the stove. Cook peas in the boiling water until tender, 2 to 4 minutes. Transfer to the ice bath until cold, 1 to 2 minutes. Remove the ice, then drain the peas in a colander. Let them stand until well drained, shaking the colander a few times, about 2 minutes.

Transfer the peas to a food processor and add fennel fronds, 1/2 cup each oil and mint, green garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Puree until slightly chunky, scraping down the sides once or twice.

To prepare toasts: Position a rack in top third of oven; preheat broiler to high.

Place bread on a baking sheet and brush both sides with 1 tablespoon oil. Broil until browned and crisp, about 2 minutes per side. Let cool for 5 minutes.

Juice 1 lemon. Toss fennel with the juice, the remaining 2 teaspoons oil and salt and pepper. Spread 2 tablespoons of the pea puree on each toast. Divide the fennel among the toasts, lightly pressing it into the puree. Top each with a sardine (or anchovy). Top with mint. Cut the remaining lemon into wedges and serve with the toasts.