These Baked Sardines with Chermoula are really tasty, delicious and fun to prepare. You and all the family will love them!
I usually watch TV when I clean the fish, it’s not the most interesting part of the preparation! I learned how to make this dish when I was just 10 years old. Traditionally, you don’t generally add tomato or ginger, but I like the idea of these additions and the taste is amazing. Ginger is really good for you and the fact that coriander and ginger go well together really gives this dish that extra something. Of course, sardines are full of good things too.
Someone once told me “you should not change a traditional dish” – I can’t really agree with this as I think cooking is a creative process, and there shouldn’t be any rules as to what you can and can’t do – we can all put our own twist into any recipe, and I really like to experiment with food – it is also a good way of learning what works and what doesn’t! I think adding a little something extra to this dish has resulted in something really good, and so I rest my case!
These Baked Sardines with Chermoula are very popular in North Africa. They are called sardines, but here in the UK they are often called sprats because they are small. Generally sardines tend to be larger. I love it when they are in season, and I actually get sad when they go out of season. As I mentioned earlier, they are very good for you – full of protein and they are loaded with omega 3 and we all know that our body needs it, and as a bonus, they don’t cost that much at all.
We eat lots of fish here in my house. I am great believer in balancing your diet, I never take any supplement, I like to have natural food and ingredients when possible, and this is also why I eat things when they are in season. Talking of health, believe it or not, fresh cool water is my favourite drink.
Anyway, let’s get on and cook this dish – please leave me a comment once you’ve tried it- I’d love to know what you all think!