Sardines Stuffed with Chermoula

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

Healthy Seafood Dairy Free Gluten Free Sardines Chermoula

Estimated Nutrition

Calories

391.2

kcal / serving

782.4 kcal total

Carbs

2.4g

per serving

4.8 g total

Fat

31.2g

per serving

62.4 g total

Protein

26.4g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

Lemon Juice

To taste

NutsSeeds

bunch

Coriander

Stalks and leaves

clove

Garlic

Crushed

pinch

Saffron

Soaked in a little water

Cumin

Ground

2.5

Paprika

Ground

pinch

Sea Salt

To taste

pinch

Pepper

To taste

OilsFats

Olive Oil

To loosen paste and for frying

Seafood

piece

Sardine

Butterflied, tail on, head removed

Vegetables

0.5

piece

Red Chilli

Chopped

Method

Place the pan under the grill and cook until the skin is crisp and fish is cooked.

Fry the sardine sandwiches in an ovenproof pan with oil for 1 to 2 minutes.

Preheat the grill to a high temperature.

Spread the paste on two sardine fillets and top with the remaining fillets and salt.

Mix in olive oil, salt, pepper, and lemon juice until the consistency resembles mayonnaise.

Add garlic, spices, and chilli and pulse again.

Pulse coriander leaves and stalks in a food processor to a coarse paste.