Breadcrumbs Missing from Ingredient List

Gloria, I'd take a thin slice of sourdough or artisanal boule (or even a piece of ordinary sandwich bread, or a small chunk of baguette, if that's all I had), cut it into 1/4 inch or smaller cubes, and brown them in a touch of olive oil with some salt over medium heat, before doing anything else, to get them a bit crunchy. I'd remove them and then proceed, adding after the sardines had cooked for a few minutes, but I would not cook them so long that they lost their crispness.

I'd also drain the oil from the sardines and use decent olive oil in the pan instead. And I'd leave out the harissa, as all the other flavors in the ingredients listed would, to my mind, carry the day.

For the record, I've never made this, but that seems like the best thing to do. ;o)