BBQ sardines with chermoula sauce

barbecue barbecued fish bbq chermoula sauce fish course gluten free iron sardines summer summer dining

N/A

Source

Ingredients

8 whole sardines , gutted

2 tbsp olive oil

1 large pack coriander

1 small pack parsley

2 garlic cloves

1 preserved lemon , skin only

1 tsp ground cumin

½ tsp smoked paprika

¼ tsp chilli flakes

75ml extra virgin olive oil

8 metal skewers

Method

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.

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.

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.