This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Sardines stuffed with chermoula

Chermoula adds a pleasing spiciness to butterflied sardines, but it can also be used as a marinade for meat. Don't skimp on the coriander as you'll loose the fresh feel of the dish.

Unfortunately we are unable to add this recipe to your favourites, please try again later.