BBQ sardines with chermoula sauce

Serve sardines with a delicious lemon, chilli and herb chermoula sauce for the ultimate taste of summer. Perfect for a lazy afternoon barbecue

  • Prep:10 mins
    Cook:5 mins
    Direct heat
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 661
  • fat 55g
  • saturates 10g
  • carbs 1g
  • sugars 1g
  • fibre 2g
  • protein 39g
  • salt 0.7g


  • 8 whole sardines, gutted
  • 2 tbsp olive oil
  • 1 large pack coriander
  • 1 small pack parsley
  • 2 garlic cloves
  • 1 preserved lemon, skin only
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp chilli flakes
  • 75ml extra virgin olive oil


  1. Blitz all the ingredients for the chermoula sauce in a food processor (or finely chop) with a generous pinch of seasoning, then set aside. Will keep in an airtight container in the fridge for up to three days.

  2. Heat the barbecue for direct cooking. Rub the oil over the sardines and season well. Thread each fish from head to tail onto a skewer, making a few slashes with a knife to each if you like.

  3. Cook the sardines over the glowing coals for 2-3 mins each side until cooked through and nicely charred. Drizzle over the chermoula sauce to serve.

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