Sardines with Chermoula by M. Kuehn

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The memory of sitting in a beach hut, eating seafood in the South of Spain is one that I am exceptionally fond of.

Large sardines, grilled with a little lemon and olive oil, a hunk of decent bread and a cold white Rioja was as cheap as chips and a pure delight.

TIP Ask your fishmonger to clean the sardines. It’s not that difficult but why make extra work for yourself?

Serves 4 as a starter

16 medium sized sardines

large handful of coriander leaves (with stalks)

large handful of flat leaf parsley (with stalks)

1 fat clove of garlic, peeled

juice of a lemon

a good pinch each  of paprika, cumin and salt

half a medium chilli, roughly chopped

8 tbs of olive oil

50ml white wine

1/2 flat tsp of sea salt

Place all the ingredients (setting aside 1 tbs of olive oil) into a processor and pulse for a minute.

Pour the mixture over the sardines, mix carefully to coat and place in the fridge for at least an hour.

Heat a frying pan with 1tbs olive oil and pour in  the wine. When it has all but evaporated, fry the sardines with all the marinade for two minutes on each side on a medium heat.

Serve with a very decent baguette and a simple tomato and onion salad.

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