Chermoula Sardines (Print Version)
# Ingredients:
→ For the Chermoula Mix
01 -
1 tablespoon ground paprika
02 -
1 teaspoon turmeric powder
03 -
1/4 cup fresh parsley, finely chopped
04 -
1 teaspoon ground coriander
05 -
4 garlic cloves, minced
06 -
1/4 cup olive oil
07 -
1/2 cup fresh cilantro, chopped
08 -
1 tablespoon lemon juice
09 -
1 tablespoon ground cumin
10 -
1/2 teaspoon cayenne pepper (optional, adjust to taste)
11 -
Salt and pepper to your liking
→ For the Sardines
12 -
12 fresh sardines, cleaned and gutted (or frozen ones, thawed)
# Instructions:
01 -
Grab a small bowl and mix together the olive oil, minced garlic, lemon juice, cumin, paprika, coriander, turmeric, cayenne (if using), fresh cilantro, and parsley. Sprinkle in some salt and pepper to fit your taste.
02 -
Layer the cleaned sardines into a shallow dish and coat them evenly with the chermoula mix. Cover the dish and pop it in the fridge for at least 10 minutes—or leave it for up to an hour if you’ve got extra time—so the fish can soak up the flavors.
03 -
Turn on your grill to medium-high or preheat the oven to get ready. If grilling, lightly oil the grill grates so the fish doesn’t stick.
04 -
Put the marinated sardines onto the grill and cook each side for around 3-4 minutes until they’re fully cooked with a hint of charring. If you’re using the oven, arrange the sardines on a baking sheet and bake them at 190°C (375°F) for 10-12 minutes.
05 -
When the sardines are perfectly cooked, take them off the heat and serve them right away. Pour over any leftover chermoula if you want more flavor.
# Notes:
01 -
Chermoula is a North African marinade that’s great for adding bold flavors to fish.
02 -
This dish pairs wonderfully with flatbread or couscous.