Baked Sardines with Chermoula and Potatoes

Ingredients

Quantities are for one portion.

• 1lemon, juiced
• 20 mlolive oil
• salt and pepper to taste
• 10 gfresh cilantro (coriander), chopped
• 1 tspcumin
• 200 gpotatoes, peeled and thinly sliced
• 1garlic clove, crushed
• 150 gwhole sardines, cleaned and butterflied
• 10 gfresh parsley, chopped

Method

1. Preheat the oven. In a bowl, mix the chopped cilantro, parsley, crushed garlic, cumin, lemon juice, half the olive oil, salt, and pepper into a thick paste.
2. Rub the pungent chermoula paste into the flesh of the butterflied sardines. Close them back up and let them marinate.
3. Toss the thinly sliced potatoes with the remaining olive oil, salt, and pepper.
4. Lay the potato slices slightly overlapping on the bottom of a baking dish.
5. Bake the potatoes until they are tender and starting to crisp at the edges.
6. Remove the dish from the oven and lay the marinated sardines flat over the hot, tender potatoes.
7. Return the dish to the oven or place under the broiler until the sardines are cooked through and their skins are blistered and curled.