Grilled sardines with chermoula

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  • 16 very fresh sardines
  • 2 garlic cloves
  • 3 sprigs coriander
  • 3 sprigs mint
  • a pinch salt
  • 2 pinches Piment d’Espelette
  • 1 teaspoon cumin
  • the juice 1 lemon
  • 5 tablespoons olive oil
  • Salt
  • freshly ground black pepper


Serves 4

Prepare the sardines

Scale and gut 16 very fresh sardines (or get your fishmonger to do it for you).

Rinse well under running water and dry carefully with a clean tea towel. Keep in a cold place.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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