Learn how to make pan-roasted sardines with Chermoula sauce. Using fresh sardines, we’ll season them to perfection before quickly roasting them on a moderate fire until tender and juicy.
I am not used to seeing fresh sardines often in Santo Domingo but here in Les Issambres, my summer home, we have the regularly.
If you read my blog you will know what Chermoula is from my previous recipe, if this is your first visit, then Welcome!! I am so glad you clicked your way here! You can now find the recipe for Chermoula here. I love the way Alia from Cooking with Alia makes this recipe .
Served with freshly made chermoula, this dish is so fresh and tasteful that you will be hooked afterward. The recipe is so easy to make and represents the bold flavors of Moroccan cooking.
Ingredients for this Moroccan style sardines
I think the best is to find fresh ingredients, these will make flavors explode in your mouth, trust me.
Ingredients
- 1 pound fresh sardines
- salt and pepper to taste
- 2 small lemons or 1 large lemon
- 1 large onion julienned
Chermoula sauce
- 1 bunch of parsley 1 cup aprox
- 1 bunch of coriander 1 cup aprox
- 3 cloves of garlic
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon chili flakes
- Salt and freshly ground pepper
- Olive oil
- Juice of 1 lemon
Instructions
Chermoula sauce
- In the mortar:Press the garlic and spices (salt, pepper, paprika and cumin) in the mortar until obtaining a good consistency.
- Add the herbs, oil and lemon juice and crush a second time to form a homogeneous paste.
- Adjust seasoning.
- Place in an airtight container until ready to use or refrigerate for up to 1 week in an airtight jar, covering the surface with olive oil.
Sardines
- Marinate the sardines with all the chermoula. Season with salt and pepper.
- Cut the onion in strips (julienne)
- In a frying pan put the onions and cover the pan, then make a circle with the sardines and add all the chermoula on top.
- Squeeze the lemon and cut some lemon wedges and put on top of the sardines. Put water enough to cover the onions.
- Cook for 20 minutes over medium heat.
Nutrition
14 thoughts on “Pan-roasted sardines with chermoula sauce”
This just looks delicious! I hope I can find some good sardines so I can try this recipe.
Blanca! Thank you so much! I hope you find some!
Mi hijo va a morir de emoción con estas sardinas. El las acaba de probar y le encantaron.
Ahhh Alejandra!! esta receta le va a encantar a tu hijo! me cuentas después
I must say this looks so, so delicious and flavorful!
Thank you Enri!! it is, it is!
Fantastic and delicious fish. Sardines are my favorite!
Thank you for stopping by! I am glad you liked it!!
Eso se ve tan bueno! Gracias por compartir esta receta! Yummy!
Gracias Yaimar!
I have never tried sardines in my life! But I got to say, this recipe makes them really good. I’m giving them a try for sure!
Roxy! you should give this a try! is really good!
I can’t get any fresh fish where I live, sadly, but boy do these look good!
Mimi!! Sad to hear you don’t get fresh fish, I think you could try the Chermoula marinade with any other fresh protein you have available.