Baked Sardines with Chermoula

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Baked Sardines with Chermoula

Baked Sardines with Chermoula

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!

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Baked Sardines with Chermoula
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 25 minutes
Cook Time 5 minutes
Passive Time 2 hours
Servings
People
Ingredients
Main ingredients:
For the marinade (Chermoula)
Prep Time 25 minutes
Cook Time 5 minutes
Passive Time 2 hours
Servings
People
Ingredients
Main ingredients:
For the marinade (Chermoula)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Rinse the sardines in cold water. Prepare them, as described below, (click on the link below in 'recipe notes') then put in a large bowl.
  2. In the meantime, put all the marinade ingredients in a food processor and blitz until smooth. Now pour this marinade over the prepared sardines, mix with your hands very gently. You need to wear gloves.
  3. Add the chopped coriander to the sardines and then leave to marinade for at least 2 hours in the fridge so all the spices will absorb all the flavours.
  4. On a flat service, on grease-proof paper, sprinkle flour generously then lay the sardines on top with the flesh facing up making sure they are flat.
  5. Now all the sardines are laid flat, sandwich them with the other sardine back facing you. like the picture then pat them slightly so they hold together.
  6. Pick up one at a time, wipe off the excess flour, then arrange them on a plate ready to fry. in a frying pan on high heat, heat the oil - make sure it's really hot before you cook, or the fish will absorb too much oil.
  7. cook for 2 mins on each side, then place them on kitchen paper to absorb any excess oil. Serve with a wedge of lemon - this is a must!
Recipe Notes

Don't use extra virgin olive oil as it will be too strong to fry with, you can use half / half or vegetable oil. here how to fillet the sardines

The secret to a crispy sardine is to coat it well with flour and make sure you cook on high heat.

 

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3 Comments

  1. Bhawya says:

    Looking so delicious.. Lovely presentation 🙂

  2. kushi says:

    This is new to me. Looks so delicious and mouth watering!

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