One thing that I rarely encountered before moving to Morocco was sardines. In fact, the only way I had ever eaten them was tinned and I HATED it. But then enter foods like Moroccan sardines with chermoula. This Moroccan recipe was a completely different way of experiencing sardines.
Try out this easy recipe and in that first bite, no matter where you are in the world, you’ll surely be transported to the bustling markets of Marrakech! You’re no longer in your kitchen; you’re in Morocco, surrounded by vibrant colors, lively music, and the warmth of shared meals.
Food in Morocco is not merely about sustenance it plays a central role in social and family life. Meals are frequently shared communally, and hospitality is a key aspect in Moroccan culture. In this sense, you can really see the cultural significance of their cuisine.
Other Names For Moroccan Sardines
This dish is sometimes called “Mzhoujim” or “Shirka”—the first word evokes a delightful translation, meaning married. Imagine two tender pieces of fish put together, their flavors intertwining like soulmates. They’re not just cooked; they’re wedded in culinary matrimony. The term itself, “married”, captures this harmonious fusion of flavors!
The preparation of these is what leads to the name. Herby charmoula seasoning is sandwiched between two filets of sardines.
Do I Have to Use Sardines?
Sardines can be divisive and they can be hard to find in many countries, especially fresh. Some other fish that could be used instead include;
- Mackerel
- Herring
- Tuna
- Salmon
Of these choices, mackerel will give you a dish closest to the original. You can adapt the recipe slightly to prepare tun and salmon though you’ll want to slice the meat thinner and perhaps create a pocket for the filling.
Enjoy!
Finally you plate your beautifully cooked sardines, their golden skin adorned with flecks of coriander. This dish is a delightful representation of Moroccan cuisine, combining the rich flavors of the sea with aromatic spices.
The first bite—a burst of tanginess, a hint of smokeness! And in that moment, you realize that new recipes aren’t just about food; they’re about culture, memories, and the joy of discovery.
What to Serve with Charmoula Sardines
Generally, these are served as a few on a plate with several side dishes. The side dishes are up to you but I’ll share some common ones.
How to Make Moroccan Stuffed Sardines
Ingredients
- Fresh sardines (whole)
- Charmoula seasoning
- Flour (for coating)
- Lemon wedges (for garnish)
- Harissa (optional)
Instructions
- Begin with the fresh sardines. For this recipe, you will need to remove the head, spine, and tail. You’ll also need to remove the scales and of course, clean the inside of the fish.
- Create a little pocket in the middle of the fish or you can also layer the fish on top of each other, whichever you prefer to your liking.
- Next step is to fill this pocket with charmoula seasoning. Charmoula is a traditional Moroccan marinade usually made with lemon juice, zest, fresh herbs, minced garlic, chopped coriander, a blend of spices like paprika, turmeric and cumin, and olive oil. This enhances the flavors of various dishes! I usually prepare charmoula with a little more touch of herbs just to add a more zesty and aromatic blend, and in this way it stuffs better.
- Once you finish stuffing the fish with charmoula, let it sit first and marinate for about 15 to 20 minutes. This is to allow the flavors of herbs, spices, and other seasonings to penetrate the fish and infuse them with more zesty, aromatic notes!
- For the next step, you have two options: frying or grilling the fish. Personally, I prefer frying the fish. But if you choose to fry it, start by heating the oil and coating the fish in flour. Fry each side for about 3 minutes until fully cooked. Alternatively, if you prefer grilling, use a grate or a grill pan. Either method will yield a distinct smoky flavor or a crispier texture, resulting in a richer taste.
And just like that, you’re ready! This dish is usually served alongside lentils, a cucumber and tomato salad, lemon wedges, and a touch of harissa. Harissa is a spicy chili paste made from red peppers, garlic, and various spices. If you enjoy some heat, a touch of harissa can elevate the sardines’ flavor.
But then, you can always make your own twist to the dish!
