Sardines Stuffed With Chermoula
A zesty and aromatic sardine dish featuring a flavorful herb and spice paste that brings out the best in these butterflied sardine fillets. With a touch of saffron and a kick of red chili, these sardine sandwiches are cooked to crispy perfection under the grill for a delicious seafood experience.
— Constant Cookbook
Ingredients
- 1 bunch coriander
- 1 garlic
- pinch saffron
- 1 tsp ground cumin
- ½ tsp ground paprika
- ½ red chilli
- olive oil
- and pepper sea salt
- , to taste lemon juice
- 4 butterflied sardines
Instructions
- Finely chop the coriander stalks and leaves. Add to a food processor and pulse to make a coarse paste. Add the garlic, spices and chilli. Pulse again until a coarse paste is formed.
- Add a little olive oil to loosen the paste (it should be the consistency of mayonnaise). Season with salt and pepper, then add lemon juice, to taste.
- Spread the mix liberally on two of the sardine fillets and place the other fillets on top to create a 'sandwich'. Season the sardine skin with sea salt.
- Preheat the grill to hot.
- Heat a little oil in an ovenproof frying pan until hot. Fry the sardine 'sandwiches' for 1-2 minutes and then place under the hot grill. Cook until the skin is crisp and the fish cooked through.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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