Moroccan Chermoula Sardine Skillet

Ingredients

• 1 lb sardine fillets
• 1 cup couscous
• 1/2 cup chopped cilantro and 1/2 cup chopped parsley
• 4 tbsp olive oil, divided
• 1 small onion, finely diced
• 5 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp cayenne or chili flakes
• 2 lemons, 1 juiced and 1 cut into wedges
• 1 ripe tomato, diced
• 1 tsp fine salt, plus more to taste

Steps

1. Make the chermoula: blend or chop together the cilantro, parsley, garlic, cumin, paprika, cayenne, lemon juice, 3 tablespoons of the olive oil, and 1/2 teaspoon salt into a loose green paste.
2. Pat the sardine fillets completely dry and coat them with half the chermoula. Marinate for 15 to 20 minutes only.
3. Do not marinate longer than that. The lemon juice begins to cure and firm the delicate flesh, and the fillets will go chalky before they ever see the pan.
4. Meanwhile put the couscous in a bowl with 1/2 teaspoon salt, pour over 1 1/4 cups boiling water, cover tightly, and leave for 8 minutes.
5. Fluff the couscous with a fork, breaking up every lump, and stir through the remaining olive oil, the diced tomato, the onion, and a squeeze of lemon.
6. Heat a heavy skillet over medium-high heat until very hot. Lay the fillets in skin side down without crowding and cook, undisturbed, for 2 minutes.
7. Turn once and cook for 1 minute more only. These are thin fillets, and they go from just done at 145F (63C) to dry in seconds.
8. Serve the sardines over the couscous with the remaining chermoula spooned on top and lemon wedges alongside.

Allergen note: Contains fish and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.