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Sardines and Chermoula


20 minutes

Make the most of UK sardine season with this effortlessly healthy grilled dish with a hint of far-flung sunshine. Chermoula is a fragrant North African marinade made with fresh coriander and warm spices that’s so simple to make, you’ll be using it to pep grilled fish, meat and vegetables all year round.

7 Farmdrop products in this recipe


Here’s how you do it


  1. Toast the cumin and coriander seeds. Add the chilli flakes and blend until smooth.
  2. Finely chop the garlic and roughly chop the coriander, mint and parsley. Add to the blender, along with the spices, lemon juice and olive oil.
  3. Blend until you have a smooth paste, season with salt and pepper.

You can make the chermoula up to three days in advance and store chilled in an airtight container.


  1. Rub the sardines with olive oil, sprinkle with salt and pepper and grill on the barbecue for two minutes on each side, until they are crispy. It helps to press down the sardines when they are on the grill, to achieve the charred lines.
  2. Serve with the chermoula drizzled over the crispy sardines.


  • 12 sardines
  • 1 tbsp olive oil*
  • Salt and pepper*


  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1⁄2 tsp Urfa chilli
  • Pinch dried chilli flakes (optional)* -1 garlic clove* -10g coriander
  • 5g mint
  • 10g parsley
  • 1⁄2 lemon*
  • 100ml olive oil

Suitable for

  • Gluten free
  • Dairy free

What’s in this recipe


Flat Leaf Parsley

1 Bunch (min. 15g)




1 Bunch (min. 15g)



Green Mint

1 Bunch (min. 15g)



Sussex Coriander Seed

1 Jar (50g)



Organic Cumin Seeds


The Fresh Fish Shop

Sardines (UK New Season)

1 Pack (~200g)