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Sardines Stuffed with Chermoula

Butterflied sardines stuffed with a spicy, fresh coriander and garlic chermoula paste, then pan-fried and grilled until perfectly crisp.

HealthySeafoodDairy FreeGluten FreeSardinesChermoula

Estimated Nutrition

Per Serving Total
Calories 391.2 kcals 782.4 kcals
Carbohydrates 2.4 grams 4.8 grams
Fat 31.2 grams 62.4 grams
Protein 26.4 grams 52.8 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
15
ml
Lemon Juice
To taste
NutsSeeds
1
bunch
Coriander
Stalks and leaves
1
clove
Garlic
Crushed
1
pinch
Saffron
Soaked in a little water
5
ml
Cumin
Ground
2.5
ml
Paprika
Ground
1
pinch
Sea Salt
To taste
1
pinch
Pepper
To taste
OilsFats
30
ml
Olive Oil
To loosen paste and for frying
Seafood
4
piece
Sardines
Butterflied, tail on, head removed
Vegetables
0.5
piece
Red Chilli
Chopped

Steps

  • Pulse coriander leaves and stalks in a food processor to a coarse paste.
  • Add garlic, spices, and chilli and pulse again.
  • Mix in olive oil, salt, pepper, and lemon juice until the consistency resembles mayonnaise.
  • Spread the paste on two sardine fillets and top with the remaining fillets and salt.
  • Preheat the grill to a high temperature.
  • Fry the sardine sandwiches in an ovenproof pan with oil for 1 to 2 minutes.
  • Place the pan under the grill and cook until the skin is crisp and fish is cooked.