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
Serves 4
8 whole sardines, gutted2 tbsp olive oil
STEP 1Blitz 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.STEP 2Heat 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.STEP 3Cook 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.
