Sardines on Chermoula Salsa

Ingredients

• 30 g mint
• 30 g coriander leaves
• 3 Garlic cloves
• 1 lemon
• 1 tsp paprika powder
• 3 tbsp olive oil
• Salt
• pepper (ground)
• 16 sardine fillets (ready to cook, with skin)
• 1 Red Onion
• 200 g Cherry tomatoes
• 1 cucumber
• 2 tbsp olive oil

Instructions

1. 1.

   Wash and dry the mint and coriander leaves, shake off excess moisture, and roughly chop the leaves. Peel the garlic cloves. Squeeze the juice of the lemon. In a mortar, crush the garlic with paprika, then mix with the herbs, lemon juice, and olive oil; season with salt and pepper.

2. 2.

   Wash the sardines, pat dry, brush half of the chermoula over them, place in a shallow dish, cover with cling film, and refrigerate overnight.

3. 3.

   For the salsa, peel and dice the onion. Wash and quarter the tomatoes. Wash the cucumber, halve lengthwise, deseed, and cut into small pieces. Combine tomatoes, onion, remaining chermoula, and olive oil; season with salt and pepper.

4. 4.

   Grill each sardine fillet for about 2 minutes on each side.

5. 5.

   Spread the salsa onto plates, arrange the grilled sardines on top, and serve.