Name: Sardine Chermoula Balls in Tomato Sauce | Authentic Moroccan Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 1/2 lb fresh sardine fillets, cleaned; 3 garlic, crushed; 1/4 cup parsley, finely chopped; 1/4 cup cilantro, finely chopped; 1 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp ground coriander; 1 tbsp preserved lemon pulp, minced; 1 tbsp lemon juice; 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 tbsp almond flour or fine breadcrumbs; 1 tbsp olive oil; 2 tbsp olive oil; 4 ripe tomatoes, grated; 2 tbsp tomato paste; 2 garlic, minced; 1/4 cup parsley and cilantro, finely chopped; 1 tsp sweet paprika; 1/2 tsp ground cumin; 1/4 tsp harissa, optional; 1/2 tsp kosher salt; 1/2 cup water; 1 small green pepper, sliced; 10 green olives; 2 tbsp preserved lemon peel, thinly sliced

— The Method

How it comes together.

Step 01
Chop the sardine fillets finely with a knife or pulse them briefly in a processor until they become a sticky mince, not a smooth paste. Mix them with the garlic, herbs, cumin, paprika, coriander, preserved lemon pulp, lemon juice, salt, pepper, almond flour, and olive oil until evenly seasoned and slightly tacky to the touch. Cover and refrigerate for 20 to 30 minutes so the mixture firms up and becomes easier to shape.
Step 02
When you come back to it, it should smell fresh, briny, and bright with herbs. Oil your hands lightly and form the sardine mixture into small walnut-size balls, pressing just enough to make them compact without making them dense. In a wide skillet or tagine base, warm the olive oil over medium heat and add the grated tomatoes, tomato paste, garlic, herbs, paprika, cumin, harissa, salt, and water. Simmer the sauce for 8 to 10 minutes until the raw tomato smell cooks off and the surface turns glossy and gently thickened. The sauce should still be loose enough to cradle the fish balls without burying them.
Step 03
Nestle the sardine balls into the sauce in a single layer and spoon a little sauce over each one. Cover and cook gently for 8 to 10 minutes, then turn them carefully one by one so they keep their shape. Add the sliced green pepper and olives, cover again, and cook another 8 to 10 minutes until the fish balls are just firm and the peppers soften. Finish with preserved lemon peel and simmer uncovered for 2 to 3 minutes so the flavors tighten and the sauce clings.
Step 04
Rest the pan off the heat for a few minutes before serving with plenty of bread. The sardine balls should stay tender inside, never dry, and the sauce should balance sweetness, acidity, and spice. If it tastes a little too sharp, let it reduce a touch longer; if it feels heavy, add a quick squeeze of lemon at the end. The final aroma should be coastal, herbal, and unmistakably Moroccan.