Moroccan Grilled Sardines
Whole sardines brushed with spiced chermoula and grilled until crispy, charred, and smoky. Vibrant, quick, and bursting with North African flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 287
- Protein
- 32g
Ingredients
- ½ cup fresh cilantro, packed
- ½ cup fresh parsley, packed
- 3 clove garlic cloves
- 3 tbsp lemon juice
- 1 tsp paprika
- ½ tsp ground cumin
- ¼ cup olive oil
- 8 piece whole sardines, cleaned and gutted
- 1 whole lemon wedges
Instructions
- 1
Roughly chop cilantro and parsley.
- 2
Mince garlic cloves finely.
- 3
Add herbs, garlic, lemon juice, paprika, and cumin to food processor.
- 4
Pulse until roughly combined into a chunky paste.
- 5
While pulsing, drizzle in olive oil until sauce emulsifies.
- 6
Taste chermoula and adjust lemon juice or salt as needed.
- 7
Pat sardines dry with paper towels inside and out.
- 8
Place sardines on a rimmed baking sheet.
- 9
Preheat grill to medium-high heat for 5 minutes.
- 10
Brush both sides of each sardine generously with chermoula.
- 11
Oil grill grates lightly with a folded paper towel.
- 12
Lay sardines perpendicular to grill grates.
- 13
Grill without moving for 3 minutes until charred.
- 14
Carefully flip sardines using a fish spatula.
- 15
Grill second side for 2–3 minutes until cooked through.
- 16
Transfer sardines to a serving plate.
- 17
Drizzle remaining chermoula over grilled fish.
- 18
Serve immediately with fresh lemon wedges.
Tools you’ll need
- food processor
- rimmed baking sheet
- paper towels
- charcoal or gas grill
- fish spatula
- small brush or spoon
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