Skinless and Boneless Sardines in Olive Oil in an Autumn Torricado

Fry the slices of bread in a drizzle of olive oil, lightly and only on one side.
Cut a clove of garlic in half and rub it swiftly on the bread.
Put in a pan a drizzle of olive oil, the spinach leaves, another drizzle of olive oil, salt and black pepper.
Cover the pan and allow it to cook very quickly in its own steam.
Caramelize onions cut into very thin slices or, to make it easier and faster, open a jar of a good quality sweet and sour sauce or onion jam.
Now, it only needs to be all assembled: bread, onion, spinach, sardines, pomegranate arils, a drizzle of olive oil and some flakes of salt.
Depending on your taste, you can add raw garlic cut into very thin slices for an extra spicy flavour and texture.