Sardines Stuffed with Chermoula
Sardines provide omega-3 fats and vitamin D, making the dish more substantial than a neutral baked fish. Chermoula adds herbs, garlic, and spice without breading or extra carbs. The result is a vivid seafood dish that tastes best served right after it comes out of the oven.
First prepare chermoula (80 g) if it is not ready yet. Prepare the sardine fillets (900 g), pat the fish dry lightly, and season it with salt (5 g) if needed.
Spread half of the sardine fillets with chermoula (80 g), then cover them with the remaining fish so you form compact pairs. Transfer the sardines carefully to a baking dish and drizzle with olive oil (30 g).
Bake the sardines at 200°C for 15-18 minutes, until the fish becomes fully opaque and starts to separate into flakes easily. Serve at once with lemon wedges (50 g) while the herbal aroma and sea flavor are still at their brightest.
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