Sardines with chermoula
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 4
Ingredients
- 12 sardines, scaled and gutted
- 2-3 tbsp harissa, to serve
chermoula
- small bunch mint
- large bunch coriander
- 1 small red onion, peeled and quartered
- 3 cloves garlic, peeled
- 1 tsp ground cumin
- 1 red chilli, cut into short lengths
- ½ lemon, juiced
- 1 tsp flaked sea salt
- 7 tbsp olive oil
Method
- STEP 1
First, make the chermoula. Take the leaves from the mint stalks but leave the coriander whole. Put both in a food processor along with the onion, garlic, cumin seeds, chilli and lemon juice. Sprinkle with salt and add the olive oil.
- STEP 2
Blitz until the mixture is well blended and almost creamy in texture. You may need to remove the lid and push the mixture down a couple of times with a spatula until you get the right consistency.
- STEP 3
Cut the head off each sardine and trim off the fins. Place each sardine on its opened-out belly and press gently along its back to loosen the spine. Turn over and gently lift out the spine and rib bones all the way to the tail, using a small knife if it’s particularly stubborn. Put the flat opened sardine fillets in a shallow dish and cover with the chermoula. Turn to coat a couple of times, then cover and chill for an hour or so.
- STEP 4
Lift the sardines one at a time from the marinade, smoothing off any excess by sliding your fingers down the length of each fish. Cook over a hot barbecue for about 3 minutes on each side. Alternatively, use a large hot non-stick frying pan lightly greased with a little oil. Cook in batches, starting skin-side down, for about 1-2 minutes on each side until nicely browned and charred in places. Dot with harissa and serve with a little moroccan-style salad (made from iceberg lettuce, tomato, onion and olives and dressed with a little more cumin, chilli oil and lemon).
