Name: Sardines Marinées au Citron et Cumin
Yield: Serves 4 to 6
Cuisine: Moroccan
Ingredients: 2 tablespoons sweet paprika; 1 tablespoon kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper, plus more to taste; flour for dredging; 10 to 11 tablespoons olive oil; 2 pounds fresh sardines; 2 tablespoons chopped fresh coriander (cilantro); 1 tablespoon ground cumin; ½ cup chopped fresh flat-leaf parsley; juice of 3 lemons

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Simy Danan’s recipe for marinated sardines is really a classic Spanish escabeche with Moroccan spices. The fish can be arranged atop a bed of roasted red and green bell peppers for a colorful (and tasty) presentation.

Ingredients

2 pounds fresh sardines
10 to 11 tablespoons olive oil
2

Method

Cut the heads off the sardines, cut them open along the belly, and remove the innards. Remove the bones by pressing along the backbone to open each fish like a book, then snapping off the bone just at the tail. Rinse and dry the fish.

In a shallow platter, combine 2 to 3 tablespoons of the o