Recipe BBQ Sardines With Chermoula Sauce

8 whole sardines
, gutted
2 tbsp olive oil
For the chermoula sauce
1 large pack coriander
1 small pack parsley
2 garlic cloves
1 preserved lemon
, skin only
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp chilli flakes
75ml extra virgin olive oil
You will need
8 metal skewers
1-Blitz all the ingredients for the chermoula sauce in a food processor (or finely chop) with a generous pinch of seasoning, then set aside. Will keep in an airtight container in the fridge for up to three days.
2-Heat the barbecue for direct cooking. Rub the oil over the sardines and season well. Thread each fish from head to tail onto a skewer, making a few slashes with a knife to each if you like.
3-Cook the sardines over the glowing coals for 2-3 mins each side until cooked through and nicely charred. Drizzle over the chermoula sauce to serve.

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