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
Calories: 108kcal | Carbohydrates: 4g | Protein: 10g | Fat: 6g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 22mg | Sodium: 4mg | Potassium: 202mg | Fiber: 1g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 16mg | Calcium: 173mg | Iron: 1mg
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