Preheat a non-stick pan over medium-high heat. Score the skin of the sardine fillets if present, then season meticulously with salt and pepper.

In a small saucepan, combine 20ml olive oil, halved cherry tomatoes, 2 crushed garlic cloves, rosemary, and thyme. Cook over low heat for 5-7 minutes until tomatoes are slightly softened and fragrant, forming a quick confit. Stir occasionally.

While confit cooks, sear sardines skin-side down in the hot pan for 2-3 minutes until crispy. Flip and cook for another 1-2 minutes until just cooked through. Remove from pan.

Toast the whole grain bread slices until golden brown and crisp.

For the herb emulsion: In a small, tall container, combine fresh parsley, fresh basil, remaining 60ml olive oil, lemon juice, water, 2 crushed garlic cloves, a pinch of salt, and pepper. Use an immersion blender to emulsify until smooth and vibrant green. Adjust seasoning for balance.