Roasted Sardines

I was inspired to experiment with sardine recipes by my sister’s romantic description of a near-perfect meal she had at a seaside café in Essaouira, Morocco: grilled sardines, a wedge of lemon, and an orange soda. My version is roasted, the salty dark meat of the fish balanced by the lush sweetness of the grapes and a hint of lemon zest. Visually, I love the way the crisped silver skin looks against the bright purples and greens of the gremolata.