INGREDIENTS

Serves 4

• 1kg fresh sardines, deboned and cleaned (heads removed)
• 1 cup chermoula
• 3 tablespoons preserved lemon flesh
• 3 large potatoes, thinly sliced 
• 3 bell peppers (any colour), seeded and sliced into rings
• 3 large tomatoes sliced
• 1 large zucchini, sliced  
• Lemon slices (or chopped preserved lemon) for garnish 
• Chopped coriander for garnish

METHOD

• Finely chop the preserved lemon flesh and mix with the chermoula.

• Using your hands, cover the sardines and the inside of the sardines with half of the chermoula. Set the rest of the chermoula aside. Place the fish in the fridge until ready to cook the tagine, the longer the sardines will marinate, the better. 

• When you are ready to cook the tagine, preheat the oven to 200 C (390 F).

• Criss-cross the potatoes, bell peppers, zucchini and tomatoes slices across a large ovenproof dish. Mix the rest of the chermoula with 2 tablespoons of water and spread across the vegetables making sure all the vegetables are covered with chermoula (add a couple of tablespoons of water to make your chermoula runnier if necessary). 

• Arrange the refrigerated sardines on top of the vegetables and top with lemon slices. 

• Cover the dish with foil and place in the warm oven for 30 to 35 minutes or until the potatoes are soft and the sardines are cooked.

• Serve hot with crusty bread or warm couscous. Garnish with chopped coriander.

Notes

• To save time, ask your fishmonger to clean your fish.

 • Make sure the potatoe slices are not too thick, if they are too thick they will take longer to cook and the fish will dry out by the time they are cooked. I recommend using a mandolin to obtain thin slices. 

Estimated Nutrition Per Serving:

• Calories: ~350–400 kcal
• Protein: ~35–40g
• Total Fat: ~15–18g
• Saturated Fat: ~3–4g
• Carbohydrates: ~20–25g
• Fiber: ~5–6g
• Sugars: ~6–8g
• Sodium: ~700–900mg (varies based on preserved lemon and chermoula salt content)