- 1 bunch coriander
- 1 garlic clove, crushed
- pinch saffron, soaked in a little water
- 1 tsp ground cumin
- ½ tsp ground paprika
- ½ red chilli, chopped
- olive oil
- sea salt and pepper
- lemon juice, to taste
- 4 butterflied sardines, tail on, head removed
- Finely chop the coriander stalks and leaves. Add to a food processor and pulse to make a coarse paste. Add the garlic, spices and chilli. Pulse again until a coarse paste is formed.
- Add a little olive oil to loosen the paste (it should be the consistency of mayonnaise). Season with salt and pepper, then add lemon juice, to taste.
- Spread the mix liberally on two of the sardine fillets and place the other fillets on top to create a 'sandwich'. Season the sardine skin with sea salt.
- Preheat the grill to hot.
- Heat a little oil in an ovenproof frying pan until hot. Fry the sardine 'sandwiches' for 1-2 minutes and then place under the hot grill. Cook until the skin is crisp and the fish cooked through.