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1
Heat oven to 350 degrees.
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2
In a bowl, combine parsley, olive oil, juice from half of the lemon, chopped garlic, and champagne vinegar.
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3
Coarsely chop the ingredients in a food processor or with an immersion blender.
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4
To prepare the sardines, make sure they have been scaled and cleaned (i.e. removal of guts and back bone if possible) and give the little guys a good rinse before cooking. Leave head and tail on.
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5
Grate nutmeg for five seconds over both sides of the fish and pepper lightly.
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6
Heat sesame oil in non-stick pan over medium flame. Wait 2-3 minutes for the oil to get hot. To test if it is ready, flick some water into the pan and the oil should hiss.
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7
Add the sardines to the pan (it should be large enough for each sardine to touch the bottom). Saute for 5 minutes. Flip the fish (it should be golden brown and crispy) and saute the other side for five minutes as well.
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8
Line an oven-safe pan with thin slices of lemon and lay your crispy skin sardines on top.
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9
Cover the sardines with a coating of the parsley, lemon, vinegar, garlic mixture (the gremolata) and put in the oven for 5 minutes.
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10
Before removing from oven, turn broiler on low and move the fish to the top rack, directly below flame. Cook for 2 more minutes, allowing the skin to get the perfect crunch.
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11
To serve, plate fish over the remaining gremolata and cover with the chopped grapes. Dig in.
