Grilled sardines with chermoula (Sardines chermoula)

1. Clean the sardines: cut off the heads, slit open the bellies, gut them, rinse well and pat dry.

2. For the chermoula, chop the coriander and parsley very finely and mix with the crushed garlic, cumin, paprika, juice of half the lemon, olive oil, salt and pepper.

3. Rub the sardines inside and out with two-thirds of the chermoula and marinate in the fridge for at least 20 minutes.

4. Get a grill, griddle pan or oven grill very hot.

5. Cook the fish for 2-3 minutes per side until the skin is browned and the flesh cooked through.

6. Arrange on a plate, drizzle with the remaining chermoula and serve with lemon wedges.

Tip: Chermoula sardines are a classic of Morocco's Atlantic coast, especially the ports of Safi and Essaouira, where they go fresh from the net onto the grill. The same marinade is great with any other fish. Often two cleaned, opened sardines are laid together with chermoula between them, then floured and fried.