Ingredients
For the Sardines
- 1 pound fresh sardines cleaned
- Salt and pepper
- 1 large onion julienned
- 2 small lemons or 1 large, sliced and juiced
For the Chermoula
- 1 bunch parsley
- 1 bunch cilantro
- 3 garlic cloves
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon chili flakes optional
- Salt and freshly ground pepper
- 3 to 4 tablespoon olive oil
- Juice of 1 lemon
Instructions
Make the Chermoula
- In a mortar, crush garlic, salt, pepper, cumin, and paprika into a paste.
- Add herbs and continue crushing until broken down.
- Stir in olive oil and lemon juice to form a paste. Adjust seasoning.
- (You can also use a blender for a smoother sauce.)
Marinate the Sardines
- Coat sardines with chermoula and let sit 10 to 15 minutes.
Cook
- In a wide skillet, arrange onions in an even layer.
- Place sardines in a circle over the onions.
- Add remaining chermoula on top.
- Squeeze lemon juice over fish and add lemon slices.
- Add just enough water to lightly cover the onions (not the fish).
- Cover and cook over medium heat for about 20 minutes, until sardines are tender and cooked through.
Nutrition
Calories: 308kcal | Carbohydrates: 9g | Protein: 25g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 43mg | Sodium: 8mg | Potassium: 404mg | Fiber: 2g | Sugar: 3g | Vitamin A: 438IU | Vitamin C: 32mg | Calcium: 346mg | Iron: 2mg
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