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

Ingredients

Main

  • 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

Method

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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