Moroccan Sardines with culinary argan oil

These sardines remind me of summers by the sea in my hometown Rabat.

My sisters and brothers would come running famished out of the Atlantic Ocean and would be handed these sardines stuffed into fresh crusty baguettes with fries and tomato sauce or relish by my mother.  We’d scoff them down in two minutes.

16 fresh sardine fillets
1 tbs coriander, chopped
1 small hot red chilli, chopped
½ tbs ground cumin
1 tbs ginger powder
½ tsp saffron threads
1 tbs sweet paprika
Juice of ½ lemon
2 garlic cloves, chopped
salt to taste
black pepper to taste
plain flour for coating
2 tbs argan oil

Clean the sardines and butterfly them.

Blend the coriander, garlic, chilli, spices and lemon juice in a blender. Season to taste the paste with salt and pepper.


Spread 1 ½ teaspoon of the paste onto 1 sardine and join with another, almost like you are making a sandwich.

Dust the sardines very lightly in flour and fry in oilive oil for about two minutes on each side.


You can serve the sardines with relish, chermoula  or as I did with a quinoa salad.


Jamila xx


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s