Moroccan Spiced Sardines with Chermoula

Flavoursome, quick and cheap dinner with sardines, herbs, tomatoes and cauliflower rice

Course Main Course

Cuisine Mediterranean

Keyword cauliflower, pescatarian

Prep Time 5

Cook Time 8

Marinating time 10

Total Time 23

Servings 2

Cost $20 (with leftover ingredients)

Ingredients

2 tins sardines preserved in olive oil
4 tbsp coriander leaves roughly chopped
4 tbps parsley leaves roughly chopped
3 cloves garlic
1.5 tsp cumin
1 tsp paprika
0.5 tsp ground coriander
0.5 tsp chilli flakes
3 tbsp olive oil
6 tbsp lemon juice or juice from one lemon
1 pinch salt
5 twists pepper
1 punnet cherry tomatoes halved
1/2 head cauliflower

Instructions

In a food processor, finely chop the coriander, parsley and garlic. If you do not have a food processor, finely chop these ingredients by hand. Add the cumin, paprika, ground coriander, chilli flakes, olive oil, lemon juice, salt and pulse or mix to combine.
Lay sardines in shallow dish and spoon over 1/2 the Chermoula herb mix. Toss lightly to coat and then leave to marinate for 10 minutes.
Clean out the food processor bowl and then cut the cauliflower into chunks and add to the bowl and process until fine grains of 'cauliflower rice' form.
Cook cherry tomatoes in some olive oil over a medium heat for four minutes or until blistered and jammy. Meanwhile fry cauliflower rice in some olive oil in another frypan.
When the tomatoes are cooked, add the sardines to the pan and heat gently through (for about 3 minutes).
Plate half of the cauliflower rice in a bowl and spoon over half the tomato and sardine mix. Spoon 1/2 the remaining Chermoula over the top.

Notes

The dish gives the same flavour vibes as the spiced salmon and couscous dish, but with smaller, more sustainable and healthier fish and at a fraction of the cost.