Spiced Sardines with Grapefruit and Fennel Salad

Name: Spiced Sardines with Grapefruit and Fennel Salad
Yield: Serves 4-6
Cuisine: Moroccan
Ingredients: 5 ml/1 tsp ground cinnamon; 60-90 ml/4-6 tbsp olive oil; 10 ml/2 tsp coriander seeds, roasted and ground; 10 ml/2 tsp cumin seeds, roasted and ground; 5 ml/1 tsp ground black pepper; 5 ml/1 tsp paprika; small bunch of fresh coriander (cilantro), chopped; small bunch of fresh coriander (cilantro), chopped; 1 onion, grated; 12 fresh sardines, cleaned and gutted; 30-45 ml/2-3 tbsp olive oil; handful of black olives; coarse salt; 2 lemons, cut into wedges, to serve; 2 ruby grapefruits; 5 ml/1 tsp sea salt; 1 fennel bulb; 2-3 spring onions (scallions), finely sliced; 2-3 spring onions (scallions), finely sliced; 2.5 ml/½ tsp ground roasted cumin

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

Sardines spiced with cumin and coriander are popular in the coastal regions of Morocco, both in restaurants and as street food. In Tangier, I ate them from a street stall, where they were cleaned and smeared with a spicy paste, dredged with flour and deep-fried, then sandwiched between two bits of bread with a handful of fresh coriander.

Ingredients

Africa
Morocco
Tangier
Fish course
Pescatarian
Gluten-free
Street Food
Mediterranean
Spicy

Ingredients

Method