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A tagine of sardines with Chermoula

Method

  • Process the garlic with the ginger, spices, fresh herbs, ½ cup oil, the honey, lemon juice, a good pinch of salt and the harissa until a paste is formed. Taste for seasoning.
  • Then lay the sardines in 1-2 large heavy-bottomed baking trays in one layer. Spoon the marinade over the top and set aside for 2 hours, basting and turning now and again.
  • When ready, heat a little oil in a tagine (or large heavy-bottomed casserole) and briefly sauté the onion. Then add the tomatoes with the olives and cook for about 5 mins, stirring now and again.
  • Turn the heat right down, arrange the sardines neatly on top of the tomato mixture, in one layer, and spoon any marinade over. Then cover and gently simmer for about 10 mins, adding a little stock around the sides of the sardines if drying out.
  • Serve sprinkled with extra chopped coriander on top and couscous or steamed rice on the side.

Ingredients

  • 4 plump garlic cloves, crushed
  • 1 heaped tspn grated fresh ginger
  • 1 tspn smoked paprika
  • 1 tspn ground cumin
  • ½ tspn ground coriander
  • ½ cup chopped fresh coriander leaves
  • ½ cup chopped Italian (flat leaf) parsley leaves
  • olive oil
  • a good slurp of honey
  • juice of 1 lemon
  • sea salt
  • 1 heaped tspn harissa (or any chilli paste)
  • 12-18 whole sardines
  • 1 onion, finely sliced
  • 1 punnet cherry tomatoes, halved or quartered
  • 1 cup halved & pitted green olives
  • fish or vegetable stock, if needed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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