Tunisian Sardine Mzeouej

Ingredients

• 8 fresh sardines, cleaned and gutted 8 fresh sardines, cleaned and gutted
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• Zest of 1 lemon Zest of 1 lemon
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 23g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   In a small bowl, combine the cumin, coriander, paprika, cinnamon, black pepper, salt, and lemon zest.
2. 2.
   Rub the spice mixture all over the sardines, ensuring they are evenly coated.
3. 3.
   Heat olive oil in a large frying pan over medium heat.
4. 4.
   Place the sardines in the pan and cook for 3-4 minutes on each side, or until they are golden brown and crispy.
5. 5.
   Remove the sardines from the pan and transfer them to a serving platter.
6. 6.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Sardines — Ensure that the sardines are fresh and properly cleaned before marinating. If fresh sardines are not available, you can use canned sardines packed in olive oil as a substitute.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the spice mixture.
• Serve the Sardine Mzeouej with a squeeze of fresh lemon juice for added brightness.
• If you prefer a milder flavor, reduce the amount of spices used in the marinade.
• Make sure the frying pan is hot before adding the sardines to achieve a crispy skin.
• If you don't have fresh parsley, you can substitute it with cilantro or mint.

Serving advice

Serve the Sardine Mzeouej as a main course accompanied by a side of harissa, a traditional Tunisian chili paste. Add a fresh salad of mixed greens, tomatoes, and cucumbers dressed with lemon juice and olive oil. Serve with warm crusty bread to soak up the flavorful juices.

Presentation advice

Arrange the golden-brown sardines on a platter, garnished with fresh parsley. Drizzle a little olive oil over the top for a glossy finish. Serve with the side of harissa in a small bowl, allowing guests to add spice according to their preference. Place the salad and bread on separate plates for a well-rounded presentation.