You are here:

Moroccan stuffed sardines

Mike Robinson from Good Food Live
Served on a bed of herby cous cous, these flavoursome sardines, made by Mike Robinson make a fantastic Moroccan feast

Moroccan stuffed sardines

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 cous cous in a heatproof bowl, pour the boiling saffron stock over, stir well and cover. Leave for 6 minutes. Mix in the remaining cous cous 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 cous cous on a plate, snip the string off the sardines and place them on the cous cous. Spoon the salsa around the plate and serve.

Comments add a comment

Be the first to add a comment...

Serves: 2

Prep: 25 min
Cook: 20 min

Ingredients
6 sardines

For the gremolata

2 Lemons, juice and zest
2 garlic clove, chopped
1 handful Parsley, chopped
1 tsp capers, chopped
2 tbsp Olive oil

For the cous cous

100g Couscous
500ml chicken, stock infused with saffron
1 lemon juice, and zest
2 tbsp Olive oil
0.5 red pepper, finely diced
1 tbsp Mint, chopped
1 tbsp fresh basil leaves, chopped

For the salsa

2 plum tomatoes
25g green olives, chopped
1 tbsp capers
2 anchovies, chopped
0.5 red pepper, chopped
0.5 lemon, juice
1 tbsp Olive oil
1 tbsp fresh mint, chopped
0.5 red chilli, finely chopped