Dump whole canned sardines in the frying pan and 4 mysterious ingredients to get a meal so delicious your family will be begging for more.

For picky eaters, lightly mash some of the sardines into the sauce before serving so they resemble flaky fish rather than whole fish; you can even serve them over cauliflower rice or regular rice to make them feel more like a familiar bowl meal. If your family likes a little heat, add a pinch of red pepper flakes along with the smoked paprika. For a creamier version, stir in 1–2 tablespoons of cream cheese or heavy cream at the very end until melted and smooth. You can also toss in a handful of halved cherry tomatoes or a few sliced olives with the sardines for extra color and flavor while still keeping carbs low. If you don’t have fresh parsley, a pinch of dried Italian seasoning or dried parsley works in a pinch. Food safety tips: Always check canned sardines for any sharp bones—most are soft and edible, but if you see any that look larger or feel hard, remove them before cooking for young kids. Make sure the cans are not bulging, rusted through, or badly dented before opening, and discard any can that spurts with an off smell. Once cooked, refrigerate leftovers within 2 hours in a covered container and eat within 2 days, reheating gently in a skillet over low heat or in the microwave until steaming hot.