3 grilled sardines served alongside a bowl of chermoula sauce

BBQ sardines with chermoula sauce

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(1 ratings)

Prep: 10 mins Cook: 5 mins Direct heat

Easy

Serves 4

Serve sardines with a delicious lemon, chilli and herb chermoula sauce for the ultimate taste of summer. Perfect for a lazy afternoon barbecue

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal661
  • fat55g
  • saturates10g
  • carbs1g
  • sugars1g
  • fibre2g
  • protein39g
  • salt0.7g
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Ingredients

  • 8 whole sardines, gutted
    Sardine

    Sardine

    sar-deen

    Sardines are named after the island of Sardinia, where they were once found in abundance. Found…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 garlic cloves
  • 1 preserved lemon, skin only
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp ground cumin
    Cumin

    Cumin

    q-min

    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

Method

  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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