Sardines with Chermoula

This traditional Moroccan dish features fresh sardines marinated in a flavorful chermoula, a blend of herbs, garlic, spices, and olive oil. Grilled or fried, the sardines are crispy on the outside, tender on the inside, and bursting with flavor.

Ingredients

For the Chermoula Marinade:

• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 1/4 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice

For the Sardines:

• 1 kg (2.2 lbs) fresh sardines, cleaned and gutted
• Lemon wedges, for serving

Instructions

1. Prepare the Chermoula Marinade:
   • In a bowl, combine cilantro, parsley, garlic, cumin, paprika, cayenne pepper, turmeric, salt, and black pepper.
   • Stir in the olive oil and lemon juice to form a thick paste.
2. Marinate the Sardines:
   • Rinse the sardines and pat them dry with paper towels.
   • Rub the chermoula marinade generously inside and outside of each sardine.
   • Arrange the sardines in a single layer in a dish, cover, and refrigerate for at least 30 minutes to 1 hour.
3. Cook the Sardines:
   • For Grilling:
     • Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
     • Grill the sardines for 3–4 minutes per side, until the skin is crispy and the fish is cooked through.
   • For Frying:
     • Heat a thin layer of oil in a large skillet over medium-high heat.
     • Fry the sardines for 3–4 minutes per side, until golden brown and crispy.
4. Serve:
   • Arrange the cooked sardines on a platter and garnish with fresh cilantro and lemon wedges.
   • Serve hot with Moroccan bread, a tomato and onion salad, or steamed rice.

Tips:

• If sardines are unavailable, mackerel or small white fish can be used as substitutes.
• To prevent the fish from sticking to the grill, make sure it’s well-oiled and preheated.
• Chermoula can be made in advance and stored in the refrigerator for up to 3 days.

This dish is a staple in Moroccan cuisine, perfect for seafood lovers and bursting with the vibrant flavors of the Mediterranean!