Sardines Mariées (Married Sardines)
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4 people
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Course
Appetizer
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Cuisine
Moroccan, North African
Sardines Mariées (Married Sardines)
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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
- 8 sardines (or 16 sardine filets)
- vegetable oil
For the chermoula
- ½ bunch cilantro (only leaves), chopped
- ½ bunch parsley , chopped
- salt
- black pepper
- 3 cloves garlic , minced
- 2 tablespoons paprika (or ñora)
- 1 tablespoon cumin ground
- ½ teaspoon chili powder
- 4 tablespoons lemon juice
- 5 tablespoons olive oil
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.
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