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.
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.