- 8 whole sardines, gutted
Sardines are named after the island of Sardinia, where they were once found in abundance. Found…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
For the chermoula sauce
- 1 large pack coriander
- 1 small pack parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 garlic cloves
- 1 preserved lemon, skin only
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- ½ tsp smoked paprika
- ¼ tsp chilli flakes
- 75ml extra virgin olive oil
You will need
- 8 metal skewers
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.
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.
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.