Sardines Stuffed with Chermoula

Dive into the exquisite flavors of the Mediterranean with Sardines Stuffed with Chermoula. This traditional Moroccan dish, combining fresh sardines and a rich, aromatic chermoula paste, is a vibrant and delightful recipe perfect as a main course or a hearty appetizer. It's both a celebration of flavors and textures that pleases the palate with every bite.

Ingredients

🐟 1 kg fresh sardines
🌿 2 tablespoons chopped coriander
🌿 2 tablespoons chopped parsley
🧂 1 teaspoon salt
🌶️ 1 teaspoon pepper
🌕 1 teaspoon turmeric
🟡 1 teaspoon ground ginger
🌶️ 1 teaspoon sweet paprika Piment doux
🌰 1 teaspoon cumin
🧄 3 cloves garlic, minced
🍋 Juice of 1 lemon approx. 2-3 tablespoons
🫒 2 tablespoons olive oil OLIO EXTRA VERGINE DI OLIVA
🛢️ Frying oil, as needed for frying (sunflower or canola oil)
🌾 Flour, as needed for coating

Instructions

1- Prepare Sardines:

• Wash and scale the sardines.
• To debone, press firmly behind the head with your thumb, remove the guts and head.
• Open the sardine and gently remove the central spine, leaving two fillets.
• Thoroughly rinse the cleaned fillets.

2- Prepare Chermoula:

• In a mixing bowl, combine lemon juice, chopped coriander, chopped parsley, minced garlic, and spices (salt, pepper, turmeric, ginger, sweet paprika, cumin).
• Add olive oil and mix into a paste.

3- Stuff Sardines:

• Take one sardine fillet and spread a layer of chermoula.
• Top with another fillet to create a sandwich.

4- Coat Sardines:

• Lightly coat each sardine sandwich with flour, ensuring both sides are well-covered.

5- Fry Sardines:

• Heat frying oil in a non-stick pan until hot.
• Gently place the coated sardines in the oil.

6- Cook:

• Fry until golden brown and crispy, flipping once.
• Ensure both sides are well-cooked.

7- Drain:

• Transfer the fried sardines to a plate lined with paper towels to absorb excess oil.

Prep Time: 45-60 minutes
Cook Time: 15-20 minutes
Total Time: 1 hour to 1 hour 20 minutes
Servings: 4-6
Equipment: Plates (rectangular and square, no brand specified), small white ramekins for holding ingredients, metal mixing bowl for combining chermoula, blue-handled spoon for stirring, non-stick frying pan (speckled black/grey, no brand specified), induction hob "INDUCTION" visible, paper towels for draining, forks (pink and blue handle for flipping, no brand specified)

Cooking Tips:

• Ensure sardines are fresh; they should be stiff and straight.
• Have your fishmonger debone if preferred.
• Smaller sardines are often tastier. This method may appeal to children.

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Sardines Stuffed with Chermoula