Moroccan stuffed sardines

Served on a bed of herby couscous, these flavoursome sardines, made by Mike Robinson make a fantastic Moroccan feast
By Mike Robinson
Moroccan stuffed sardines
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: hard



  • 6 sardines

For the gremolata

  • 2 lemons, juice and zest
  • 2 clove garlic, chopped
  • 1 handfuls parsley, chopped
  • 1 tsp capers, chopped
  • 2 tbsp olive oil

For the cous cous

  • 100 g couscous
  • 500 ml chicken, stock infused with saffron
  • 1 lemon juice, and zest
  • 2 tbsp olive oil
  • 0.5 red peppers, finely diced
  • 1 tbsp mint, chopped
  • 1 tbsp leaves basil

For the salsa

  • 2 plum tomatoes
  • 25 g green olives, chopped
  • 1 tbsp capers
  • 2 anchovy fillets, chopped
  • 0.5 red peppers, chopped
  • 0.5 lemons, juice
  • 1 tbsp olive oil
  • 1 tbsp fresh mint, chopped
  • 0.5 red chillies, finely chopped


1. Fillet the sardines by cutting off the head and gutting them. Then lay the sardines cavity side down and gently thump along the backbone with a wooden spoon. Turn then over and the whole backbone and ribcage should pull out leaving a perfect double fillet.

2. In a small bowl, mix together the gremolata ingredients, except the oil, and stuff each fish with one-sixth of the mixture. Tie up each sardine with 2 pieces of string.

3. Preheat a griddle pan over a medium heat. Rub the sardines with olive oil, sprinkle with sea salt and black pepper, and cook on the griddle pan, turning once.

4. Place the couscous in a heatproof bowl, pour the boiling saffron stock over, stir well and cover. Leave for 6 minutes. Mix in the remaining couscous ingredients and season well.

5. For the salsa, mix the ingredients together in a small bowl and season to taste.

6. To serve, arrange the couscous on a plate, snip the string off the sardines and place them on the couscous. Spoon the salsa around the plate and serve.

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