Baked Sardines with Chermoula
Servings Prep Time
6People 25minutes
Cook Time Passive Time
5minutes 2hours
Servings Prep Time
6People 25minutes
Cook Time Passive Time
5minutes 2hours
Ingredients
Main ingredients:
For the marinade (Chermoula)
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.