[EN] Grilled Sardines Chermoula / سمك السردين المشوي بالشرمولة - CookingWithAlia - Episode 654

sardines

🥗Healthier: mackerel

💰Cheaper: herring

Mackerel and herring are both oily fish with similar flavors.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is a healthier fat.

Finely chop the parsley and cilantro.

Cut the tomatoes into quarters and grate the pulp using the large holes of the grater.

Cut a small piece of fresh ginger and remove the skin using a spoon.

Finely grate the ginger.

In a large bowl, combine the chopped parsley, cilantro, tomato pulp, grated ginger, grated garlic cloves, and olive oil.

Add paprika, ground cumin, chili pepper, salt, pepper, and a pinch of saffron threads to the bowl.

Finally, add the lemon juice and mix all the ingredients together to create the marinade.

To clean the sardines, gently scrape the skin towards the head to remove the scales.

Wash the sardines with fresh water.

Press through along the belly of the sardine to open it and remove the guts.

Detach the head of the sardine.

Grasp the backbone and carefully lift it up and away to remove it, creating sardine fillets.

Place the marinade in a deep plate and place the sardine fillets in the marinade, ensuring they are covered from all sides.

Let the sardines marinate for at least 30 minutes.

Finely chop an onion and slice a tomato, mixing them with the leftover marinade.

In a baking pan covered with parchment paper, place the onion and tomato slices, then put the sardines belly down on top of the onion bed.

Cover with the rest of the marinade.

Place the pan in a preheated oven at 180 C / 360 F and bake for 35 minutes.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens