I really enjoyed this dish for many reasons; it is: delicious, easy, healthy, unique. I was very excited to try it after having a sardine pasta at La Medusa in Seattle - an excellent Sicilian restaurant. Theirs uses tomatoes and olives as well, and while I really liked this version, I think just a bit of acidity would have helped such as from tomatoes, or olives, or as another person suggested, lemon. (Perhaps my wine was just a bit too sweet.) Otherwise, even with using a cheap piece of grocery store sliced bread for bread crumbs, this is a really great recipe!