Sardines Grillées à la Chermoula

Along Morocco's Atlantic coast — from Essaouira to Agadir — grilled sardines are the soul of the fishing port. Sardines are caught fresh each morning and grilled over charcoal the same afternoon, marinated in chermoula, the Moroccan herb-and-spice paste that is the country's defining condiment. Simple, smoky, and intensely flavoured.

Serves: 4

Ingredients

• 12 fresh sardines, cleaned and scaled (or 8 mackerel fillets)
• Chermoula:
• 1 large bunch (30g / 1 oz) fresh cilantro, finely chopped
• 1/2 bunch (15g) fresh flat-leaf parsley, finely chopped
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground coriander
• 1/2 tsp chili flakes
• 4 tbsp (60ml) extra virgin olive oil
• 3 tbsp (45ml) lemon juice
• 1 tsp salt
• Crusty bread and lemon wedges, to serve

Instructions

1. Combine all chermoula ingredients in a bowl and stir well.
2. Score sardines 3 times on each side with a sharp knife. Rub two-thirds of the chermoula all over and inside the fish. Marinate for 30 minutes at room temperature.
3. Heat a charcoal grill or heavy griddle pan to very high heat. Brush with oil.
4. Grill sardines 3-4 minutes per side until skin is charred and flesh is cooked through. Sardines should release easily from the grill when ready — do not force them.
5. Transfer to a platter, spoon remaining fresh chermoula over the fish.
6. Serve immediately with crusty bread and lemon wedges.

Cook's Notes: Fresh sardines are essential — look for bright eyes, firm flesh, and a clean sea smell. If unavailable, this recipe works beautifully with mackerel or small branzino.