Stuffed sardines (sardines m’joujine)

Ingredients

• 8sardines (or 16 sardine fillets)
• to tastevegetable oil
• ½ bunchcoriander, chopped
• ½ bunchparsley, chopped
• to tastesalt
• to tasteblack pepper
• 3 clovesgarlic, chopped
• 2 tablespoonspaprika (or ñora pepper)
• 1 tablespoonground cumin
• ½ teaspoonchilli powder
• 4 tablespoonslemon juice
• 5 tablespoonsolive oil

Instructions

1. 1

   Make the chermoula

   Put all the chermoula ingredients in a mortar and grind them together thoroughly.

2. 2

   Prepare the sardines

   Clean and gut the sardines.

3. 3

   Rinse the fillets

   Wash and drain the sardine fillets. Butterfly the sardines.

4. 4

   Fill the fillets

   Lay one sardine fillet flat, flesh-side up, and spread it generously with chermoula.

5. 5

   Pair the fillets

   Place another fillet on top, facing down, so it covers the first.

6. 6

   Repeat the filling

   Repeat with the remaining sardine fillets and chermoula.

7. 7

   Marinate the sardines

   Refrigerate the sardines and leave them to marinate for 1 hour.

8. 8

   Brush with oil

   Use a brush to coat each sardine with vegetable oil.

9. 9

   Set up the grill

   Place the sardines in a fish-grilling basket.

10. 10

    Grill the sardines

    Grill for 5–7 minutes on each side, or longer depending on the size of the sardines.

What are sardines m’joujine?

This Moroccan dish pairs sardine fillets around a generous layer of chermoula, a herb-and-spice marinade with deep roots in the region’s cooking. The name refers to the sardines being joined or paired together.

Here, the filling brings fresh herbs, garlic, paprika, cumin, chilli and lemon to the oily fish. A one-hour rest gives the flavours time to mingle before the sardines go onto the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 30g protein, 4g carbs, 26g fat.

The sardines provide most of the protein and much of the fat, while the olive oil and the unspecified amount of vegetable oil add further fat. The herbs and spices contribute very little carbohydrate; serve a portion with couscous or bread and plenty of salad or vegetables to make a balanced plate.

Making the chermoula

Herbs: Chop the coriander and parsley before grinding them with the other ingredients. A mortar helps turn the mixture into a coarse, aromatic paste.

Seasoning: Paprika or ñora provides the main pepper flavour, while cumin and chilli add warmth. Add salt and black pepper to taste, keeping in mind that the marinade is spread between several fillets.

Preparing and pairing the fish

Cleaning: If starting with whole sardines, clean and gut them, then butterfly them as directed. Ready-prepared fillets make the assembly quicker.

Filling: Spread chermoula over the flesh side, then set a second fillet over it. Keep the filling inside the paired fillets so it is less likely to fall onto the grill.

Marinating and grilling

Resting: Chill the filled sardines for 1 hour to let the marinade flavour the fish. Keep them covered in the refrigerator while they marinate.

Cooking: The recipe gives 5–7 minutes per side, with extra time for larger sardines. Watch for fish that turns opaque and flakes easily, and avoid relying on time alone if the fillets vary in size.

Choosing the right texture

The sardines should be cooked through but still moist. Their flesh is delicate, so handle the pairs gently when placing them in the fish basket and turning them.

A fish-grilling basket holds the paired fillets together and makes turning easier. Brush on the vegetable oil before grilling, as directed, to coat the outside.

What to serve with them

Serve the sardines hot with lemon wedges and a simple salad, or alongside bread to catch any chermoula that escapes. Couscous or grilled vegetables also make a satisfying accompaniment.

Since the sardines and olive oil make the dish rich, fresh, crisp sides work particularly well. Add extra lemon at the table if you like a brighter finish.

Recipe notes & tips

• Use sardines of a similar size so they cook at roughly the same rate.
• Drain the washed fillets well before spreading on the chermoula.
• Keep the herb mixture coarse rather than grinding it into a completely smooth paste.
• Arrange the paired sardines in a single layer in the fish basket.
• Check a larger sardine at the thickest part before taking the batch off the grill.

Variations

• Use ñora: Choose ñora pepper instead of paprika for a different pepper flavour.
• Adjust the heat: Reduce or increase the chilli to suit your preference.
• Add lemon: Serve with extra lemon wedges for a sharper finish.
• Grill outdoors: Cook the sardines on a barbecue using a fish basket.
• Serve with couscous: Pair the sardines with couscous and a fresh salad.

Common mistakes to avoid

• Wet fillets: Drain them well so excess water does not dilute the chermoula.
• Uneven filling: Spread the chermoula across the flesh side rather than piling it in one spot.
• Loose pairing: Set the second fillet directly over the first to help keep the filling contained.
• Skipping the rest: Chill the sardines for the full 1 hour so the marinade has time to flavour them.
• Overcooking: Check smaller sardines early, as the 5–7 minutes per side may be too long for them.

How to store

Refrigerate leftover cooked sardines in a covered container and eat within 1–2 days. Reheat gently until hot throughout, or enjoy them cold; take care when turning them because the cooked fillets are delicate.

Frequently asked questions