Ingredients

The following ingredients have 6 Servings
  • 6 fresh sardines
  • 1/4 cup chopped parsley
  • 2 tablespoons champagne vinegar
  • 6 large cloves of garlic
  • 1 lemon
  • 3 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 5 seconds of grating fresh nutmeg
  • black pepper
  • 1 handful of green grapes, chopped

Instruction

  • Heat oven to 350 degrees.
  • In a bowl, combine parsley, olive oil, juice from half of the lemon, chopped garlic, and champagne vinegar.
  • Coarsely chop the ingredients in a food processor or with an immersion blender.
  • 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.
  • Grate nutmeg for five seconds over both sides of the fish and pepper lightly.
  • 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.
  • Add the sardines to the pan (it should be large enough for each sardine to touch the bottom). Sauté for 5 minutes. Flip the fish (it should be golden brown and crispy) and sauté the other side for five minutes as well.
  • Line an oven-safe pan with thin slices of lemon and lay your crispy skin sardines on top.
  • Cover the sardines with a coating of the parsley, lemon, vinegar, garlic mixture (the gremolata) and put in the oven for 5 minutes.
  • 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.
  • To serve, plate fish over the remaining gremolata and cover with the chopped grapes. Dig in.