Lunch · 35 min · moroccan

Grilled Sardines with Chermoula

Weeknight-friendly Moroccan cooking: Grilled Sardines with Chermoula comes together in 35 minutes with sardines, cilantro, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Sardines
• 0.5 cup Cilantro
• 0.25 cup Parsley
• 3 cloves Garlic
• 1.5 tsp Cumin
• 1 tsp Paprika
• 3 tbsp Lemon juice
• 0.25 cup Olive oil
• 1.5 tsp Salt

Steps

1. Blitz the herbs, garlic, spices, lemon juice, and olive oil into chermoula. It should be punchy enough to stand up to oily sardines.
2. Clean the sardines and coat them generously in the chermoula. Marinate 15 minutes — no longer, or the lemon starts to cook the delicate flesh.
3. Grill over fierce heat 2 to 3 minutes per side. Sardines cook shockingly fast; the skin should blister and char at the edges.
4. The eyes turn white and the flesh firms when they are done — pull them the moment they do.
5. Squeeze fresh lemon over and serve immediately with bread and a simple tomato salad.
6. In Essaouira they grill sardines within sight of the boats that caught them. Yours will not be quite that fresh, but the chermoula closes the gap.

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