Chermoula sardines

Method

Clean and gut the sardines, removing the heads and central bones whilst keeping them as intact as possible. Finely chop the coriander, parsley and garlic, then combine with cumin, paprika, cayenne, salt and black pepper. Whisk the lemon juice with olive oil to create an emulsion, then fold in the herb mixture to form the chermoula paste. Arrange the sardines in a shallow dish and coat generously on both sides with the chermoula, ensuring the herb mixture gets into the cavity. Cover and marinate in the refrigerator for at least 2 hours, though overnight is preferable. Grill or pan-fry the sardines over moderate heat for 3-4 minutes per side until the flesh is just cooked through and the skin is lightly charred. Serve immediately, drizzling with any remaining chermoula and pan juices.