Sardines Mariées (Married Sardines)

Name: Sardines Mariées (Married Sardines)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 people
Ingredients: 8 sardines; vegetable oil; ½ bunch cilantro; ½ bunch parsley; salt; pepper; 3 cloves garlic; 2 tablespoons paprika; 1 tablespoon ground cumin; ½ teaspoon chili powder; 4 tablespoons lemon juice; 5 tablespoons olive oil

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Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
4 people
Course
Appetizer
Cuisine
Moroccan, North African

Sardines Mariées (Married Sardines)

Jennifer Becker

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Sardines mariées (married sardines) are stuffed with chermoula, a marinade that is as much part of the Moroccan cooking heritage as couscous.

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Ingredients

Servings

8 sardines (or 16 sardine filets)
vegetable oil

For the chermoula

½ bunch cilantro (only leaves), chopped
½ bunch parsley , chopped
salt
pepper
3 cloves garlic , minced
2 tablespoons paprika (or ñora)
1 tablespoon ground cumin
½ teaspoon chili powder
4 tablespoons lemon juice
5 tablespoons olive oil

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Instructions

Chermoula

Mix all the chermoula ingredients in a mortar and mash well.

Sardines mariées

Clean and gut the sardines.
Wash and drain the sardine filets. Butterfly the fish.
Take a sardine filet, lay it flat and coat generously with chermoula on the flesh side.
Take another filet and place it flesh side down on top of the other filet to cover it.
Proceed similarly with all of the sardine filets and the rest of the chermoula.
Put sardines in the refrigerator and marinate for 1 hour.
Brush each of the sardines with vegetable oil.
Lay the sardines inside a fish grilling basket.
Grill for 5 to 7 minutes on each side or more depending on the size of the sardines.