๐ฒ๐ฆ Morocco ยท Food
Stuffed Sardines
By eatmundo ยท August 3, 2026
๐ฒ๐ฆ MACrispy, herb-packed Moroccan stuffed sardines are a coastal favorite. These are butterflied, layered with a zesty chermoula, and pan-fried to perfection.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean 1kg of sardines by removing scales, heads, and bones to create fillets, then rinse and pat them thoroughly dry with paper towels.
- 2
Prepare the chermoula by blending 1 bunch parsley, 1 bunch cilantro, 6 crushed garlic cloves, 1 tbsp paprika, 1 tsp cumin, 4 tbsp olive oil, 2 tbsp lemon juice, and 1 tsp salt until smooth.
- 3
Lay one sardine fillet flat, spread a teaspoon of chermoula on top, and place a second fillet on top like a sandwich.
- 4
Heat a large skillet with a drizzle of oil over medium-high heat until it shimmers slightly.
- 5
Dust the assembled sardine sandwiches lightly in flour (optional for extra crunch) and carefully place them in the hot pan.
- 6
Fry for about 3-4 minutes per side until the skin is beautifully golden-brown and crispy, ensuring not to overcrowd the pan.
- 7
Drain briefly on paper towels to remove excess oil before serving immediately.
- 8
Serve hot with wedges of fresh lemon and a side of green olives for an authentic Moroccan experience.
Frequently Asked Questions
Do I have to remove the bones?+
Yes, butterflying the sardines is essential so they can be sandwiched easily with the filling.
Can I bake them instead of frying?+
Yes, place them on a greased tray and bake at 200ยฐC for 15 minutes, turning once halfway through.
How do I avoid a fishy smell?+
Freshness is key; using high-quality olive oil and plenty of lemon juice in the chermoula balances the natural strength of the sardines.
What is the best way to clean them?+
Use a sharp paring knife to slice along the belly, open them flat like a book, and pull the spine toward the tail to detach it.
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