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 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.