4 Serves
35 Mins
Clean the fresh sardines by removing scales and entrails, then rinse and pat dry using paper towels.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
11 µg / 400 µgCalcium
26 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
39 mg / 1,250 mgPotassium
47 mg / 4,700 mgSodium
1 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
28 g / 20 gCholesterol
1610 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Prepare the marinade by mixing the chermoula paste with a drizzle of extra virgin olive oil in a mixing bowl.
Coat the sardines thoroughly with the marinade and let them rest for 5 minutes.
Preheat the grill pan over medium-high heat and brush with a small amount of extra virgin olive oil.
Grill the sardines for 3 to 4 minutes per side until the skin is charred and the flesh is opaque, using tongs to turn them carefully.
20
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g22
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Turkish