Moroccan Baked Sardines with Chermoula Millet

Name: Moroccan Baked Sardines with Chermoula Millet
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: International
Ingredients: 250 g Sardine, raw; 100 g Millet, raw; 20 g Fresh coriander, raw; 1 tbsp Olive oil; 2 tbsp Lemon juice

Whole sardines stuffed with North African herbs and spices, baked and served over a bed of fluffy millet.

MediumPrep 20 minCook 15 min2 servings

Nutrition facts

Per serving

452Calories

30gProtein

33gCarbs

21gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

Sardine, raw250 g
Millet, raw100 g
Fresh coriander, raw20 g
Olive oil1 tbsp
Lemon juice2 tbsp

Steps

1
Cook the millet in twice its volume of boiling salted water for 15 minutes.
2
Prepare the chermoula by blending coriander, garlic, lemon juice, half the olive oil, cumin, and paprika.
3
Butterfly the sardines, spread a little chermoula inside, and close them. Bake at 200°C for 10 minutes.
4
Mix the remaining chermoula into the warm millet and serve with the baked sardines.

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