Serve sardines with a delicious lemon, perfect for a lazy afternoon barbecue.
Prep: 10 mins
Cook: 5 mins
Difficulty: Easy
Serves: 4
INGREDIENTS
8 whole sardines, gutted
2 tbsp olive oil
For the chermoula sauce
1 large pack coriander
1 small pack parsley
2 garlic cloves
1 preserved lemon, skin only
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp chilli flakes
75ml extra virgin olive oil
You will need
8 metal skewers
METHOD
- Blitz all the ingredients for the chermoula sauce in a food processor (or finely chop) with a generous pinch of seasoning, then set aside. Will keep in an airtight container in the fridge for up to three days.
- Heat the barbecue for direct cooking. Rub the oil over the sardines and season well. Thread each fish from head to tail onto a skewer, making a few slashes with a knife to each if you like.
- Cook the sardines over the glowing coals for 2-3 mins each side until cooked through and nicely charred. Drizzle over the chermoula sauce to serve.
