Sardines with Chermoula

01 Jun 2021

Sardines with Chermoula

10 Minutes | easy | Serves 4

Chermoula (or Charmoula) is a bright, herbal North African sauce with deep bass undertones of cumin. It works very well with fish, grilled vegetables or chicken. There are many variations, but this is a good starting point.


  • 12 sardines
  • 1 large handful coriander leaves and stalks
  • 1 small handful of parsley leaves (around ¼ the quantity of coriander)
  • 5 cloves garlic, peeled
  • 1 tablespoon cumin seeds
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • 3 tablespoons lemon juice
  • 6 tablespoons extra virgin olive oil
  • A little neutral oil, for cooking the fish



Lightly toast the cumin seeds in a dry pan until fragrant, taking care not to burn them. Pound or grind to a powder.

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Combine all the ingredients except the sardines and neutral oil with 2 tablespoons of water and some salt in a food processor. Blitz to a coarse paste.​​​​​​​

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Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to high​​​​​​​.


Rub the sardines

Rub the sardines lightly with neutral oil all over, and season with salt.​​​​​​​

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Cook the sardines

Cook the sardines over high heat for a few minutes each side. Allow the sardines to build up a crust before attempting to turn them – they will release from the grill naturally when they are ready.

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Serve the sardines

Serve the sardines immediately with the chermoula.​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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