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Ingredients
Method
- 8 whole sardines, cleaned
- 2 tbsp olive oil
- For the Chermoula Sauce
- 1 pack each of coriander and parsley
- 2 garlic cloves
- 1 preserved lemon
- 1 tsp cumin
- ½ tsp each of paprika and chilli flakes
- 75ml olive oil
- Put all of the sauce ingredients into a food processor with some salt and pepper, and blitz until well combined. Meanwhile, heat up a barbecue and rub the fish all over with oil, and season well. Thread the sardines - head to tail - onto metal skewers, and cook on the coals for 3 mins on each side, or until cooked and nicely charred. Drizzle all over with the chermoula, and serve with crusty bread.
10 mins
4 serving
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