Juicy Chermoula Sardines

The chermoula sardines instantly whisk you away to the sunny shores of Morocco and North Africa with their captivating blend of spices and fresh herbs. This dish pairs an affordable fish with the rich aromatic complexity of a traditional marinade. These small blue fish, often overlooked, transform into a true culinary delight when coated with this refreshing mixture of cilantro, cumin, and garlic. It's a meal that'll wow your taste buds while giving your body plenty of essential nutrients.

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Bold Ingredients

• Fresh sardines: Look for sardines with bright eyes and firm flesh. If you can find them whole and fresh, ask your fishmonger to clean them while keeping the head (it adds flavor). Medium sardines about 12-15 cm long work best - they're big enough to satisfy but small enough to stay tender.
• Fresh cilantro: Pick bunches that are bright green without yellowing. The stems have as much flavor as the leaves, so feel free to finely chop and include them in your chermoula. If cilantro tastes soapy to you, you can partly swap it with parsley.
• Cumin: Try to use freshly toasted and ground cumin seeds for stronger aroma. The difference from pre-ground cumin is noticeable. Just one minute in a dry pan brings out all its flavors before grinding.
• Paprika: Smoked paprika (pimentón) adds an extra dimension to the marinade with its slightly smoky notes that perfectly match the briny taste of sardines. For authenticity, use Moroccan mild paprika if you can find it.
• Olive oil: Go for good quality extra virgin olive oil with a strong fruity taste. It's not just the base for the marinade but also adds to the overall flavor profile of the dish.

Perfect Method

Getting sardines ready:

For whole sardines, clean them well by cutting the belly from head to tail, then gently removing the insides. Rinse with cold water and pat them really dry with paper towels. Dry sardines let the marinade stick better and brown nicely when cooked.

Making chermoula:

For real chermoula, start by crushing garlic with salt in a mortar until smooth. This step releases all the flavor compounds from the garlic. Then slowly add ground spices and keep grinding to make a smooth paste. Finally, mix in the chopped herbs and pour in olive oil and lemon juice. This old-school method creates texture and flavors a blender just can't match.

Best marinating:

Unlike other fish, sardines don't need a long marinade time. Their delicate flesh soaks up flavors quickly - usually 15 to 30 minutes is enough. For maximum flavor, make a few shallow cuts on the sides of the sardines before putting on the chermoula. Gently rub the marinade all over and inside the cavity.

Cooking right:

Hot grill cooking works best for chermoula sardines. Heat your grill until it's really hot before adding the sardines. Quick cooking at high heat (about 2-3 minutes per side) keeps the inside tender while slightly caramelizing the outside. The chermoula forms a flavorful crust that locks in the juices.

Letting it rest:

After cooking, let the sardines sit for a minute or two. This short rest helps the juices spread back through the flesh for juicier results. Serve them right after, as sardines taste best when freshly cooked.

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Perfect Pairings

These flavor-packed sardines go amazingly well with a cucumber, tomato and red onion salad simply dressed with olive oil, lemon and a pinch of salt. The contrast between the crisp, fresh salad and the rich spicy sardines creates a perfect balance. For a more authentic experience, serve them with warm Moroccan flatbread to soak up all that precious chermoula, along with homemade harissa for those who like a bit more heat.

Creative Twists

For a more modern take, try stuffing the sardines with chermoula instead of coating them outside. This technique packs the flavors inside and creates a tasty surprise with each bite. Those who love stronger flavors will enjoy adding finely chopped preserved lemon to the marinade, bringing extra depth and complexity. For a no-cook option, you can also use this chermoula to "cook" fresh sardines ceviche-style, by soaking them for a few hours in the mixture with extra lemon juice added.

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Smart Storage

If by some miracle you have leftover chermoula sardines, store them carefully in an airtight container in the fridge, ideally no longer than 24 hours. To enjoy them again, don't use the microwave as it'll dry out the delicate flesh. Instead, warm them gently to room temperature or flake them into a warm new potato salad. The chermoula itself keeps remarkably well - freeze it in small portions in an ice cube tray so you'll always have some on hand.

Frequently Asked Questions

→ How do you clean fresh sardines?

To clean sardines, cut off the head, open up the belly, and remove the guts. You can pull out the backbone if needed. Rinse under cold water and dry with paper towels.

→ Can I use canned sardines for this?

Not really, since canned sardines are pre-cooked. This works best with fresh or thawed sardines as they absorb the marinade better and have the right texture when cooked.

→ What’s the best way to store leftover Chermoula?

Chermoula keeps up to a week in the fridge if sealed tightly. You can also freeze extra in an ice cube tray and transfer the cubes to a freezer bag for easy portions.

→ What sides go well with these sardines?

Serve these sardines with couscous, mixed greens, roasted veggies, or flatbread to soak up the marinade. A squeeze of lemon brightens the whole dish.

→ Is this dish very spicy?

The spice level is adjustable. Cayenne pepper is optional, so add more or less based on what you like. The base recipe has a mild kick that balances the other flavors.