Moroccan-Style Stuffed Sardines

Name: Moroccan-Style Stuffed Sardines
Yield: Serves 4
Ingredients: ½ teaspoon harissa; 1 teaspoon ground cinnamon; 1 teaspoon finely chopped preserved lemon zest; 2 tablespoons orange juice; 1 tablespoon chopped mint; finely grated zest of 1 orange; 1 tablespoon flaked toasted almonds; 1 tablespoon chopped parsley; 2 tablespoons finely chopped dried apricots; 3 tablespoons raisins; 75 g (2½ oz) instant couscous; 2 tablespoons olive oil; lemon wedges, to serve; Greek-style yoghurt, to serve; 16 large fresh sardines; 16 large fresh or preserved vine leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

16 large fresh sardines
16 large fresh or preserved vine leaves
lemon wedges, to serve
Greek-style yoghurt,

Starter
Side dish
Pescatarian
Gluten-free

Method

Butterfly the sardines. To butterfly a sardine, cut off the head, slit open the belly with a sharp knife and remove the guts. Open out the stomach gently and place each down on its opened stomach — press lightly but firmly to open it out. Turn the fish over the other way and gently pull out the backbone. Cut the bone off at the tail end, leaving the tail