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Grilled Sardines with Spicy Walnut Chermoula

Experience the heart of coastal Mediterranean cuisine with these stunning sardine medallions. We've reinvented the classic by stuffing them with a savory, fiber-rich filling of brown lentils, toasted walnuts, and vibrant herbs before grilling them to smoky perfection. It's an elegant, heart-healthy dish that delivers robust flavor in every single bite.
Course Main Course
Cuisine Mediterranean
Keyword grilled sardines Mediterranean style, Mediterranean diet fish recipe, omega 3 rich fish recipes
Prep Time 25 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 534kcal

Equipment

  • Food processor
  • Large mixing bowl
  • Grill (charcoal or gas) or a broiler-safe sheet pan
  • Grill basket (recommended) or fish spatula

Ingredients

For the Walnut-Lentil Filling:

  • 1 cup cooked brown or green lentils drained and patted dry
  • 1/2 cup toasted walnuts
  • 1/2 cup whole-wheat panko breadcrumbs
  • 2 large cloves garlic roughly chopped
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • Pinch of red pepper flakes optional

For the Chermoula Marinade & Drizzle:

  • 1.5 cups packed fresh cilantro tender stems included
  • 1.5 cups packed fresh flat-leaf parsley tender stems included
  • 2 large cloves garlic roughly chopped
  • 6 tablespoons 90 ml high-quality extra virgin olive oil, divided
  • 3 tablespoons 45 ml fresh lemon juice
  • Zest of 1 large lemon
  • 1/2 teaspoon Diamond Crystal kosher salt or 1/4 tsp table salt

For Assembly:

  • 2 pounds approx. 900 g fresh sardines, cleaned, deboned, and butterflied
  • Lemon wedges for serving

Instructions

  • Craft the Nutrient-Dense Filling: In the bowl of a food processor, combine the cooked lentils, toasted walnuts, whole-wheat panko, 2 cloves of garlic, smoked paprika, cumin, and optional red pepper flakes. Pulse until the mixture forms a thick, coarse paste. Scrape down the sides as needed. Transfer the filling to a small bowl and set aside.
  • Ignite the Chermoula Base: Wipe out the food processor bowl. Add the cilantro, parsley, the remaining 2 cloves of garlic, lemon juice, and lemon zest. Pulse until the herbs and garlic are finely minced.
  • Emulsify the Marinade: With the food processor running, slowly stream in 5 tablespoons of the extra virgin olive oil until a bright, emulsified marinade forms. Measure out and reserve 1/3 cup of this chermoula in a separate small bowl for serving later. Pour the remaining chermoula into a large mixing bowl.
  • Assemble the Sardine Medallions: Gently add the butterflied sardines to the large bowl with the chermoula and toss carefully to coat each fillet. Lay one sardine fillet on a clean plate, skin-side down. Spread approximately 1 to 2 teaspoons of the walnut-lentil filling evenly over the flesh. Top with a second sardine fillet, skin-side up, to create a "medallion." Repeat with the remaining sardines and filling.
  • The Flavor Infusion: Arrange the assembled medallions on a plate, cover loosely, and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld.
  • Prepare the Grill for a Perfect Sear: Preheat your gas grill to high or prepare a charcoal grill for direct, high-heat cooking. Thoroughly clean the grates. If using a grill basket, brush it lightly with the remaining 1 tablespoon of olive oil. If using an oven, position a rack 6 inches from the broiler and preheat the broiler on high.
  • Grill to Smoky Perfection: Carefully arrange the sardine medallions in the oiled grill basket or directly on the grates. Grill for 3-5 minutes per side, flipping once, until the skin is blistered and crisp, and the fish is opaque and cooked through. If broiling, arrange on a foil-lined sheet pan and broil for 4-6 minutes, flipping once halfway, until lightly charred.
  • Final Presentation: Transfer the cooked medallions to a platter. Whisk the reserved 1/3 cup of chermoula to re-combine, and drizzle it artfully over the hot fish. Serve immediately with fresh lemon wedges on the side.

Notes

 

  • Sardine Prep: Ask your fishmonger to clean, debone, and butterfly the sardines for you to save significant prep time. Ensure they are fresh, with bright eyes and shiny skin.
  • No Food Processor? All components can be very finely minced by hand with a sharp knife. Use a mortar and pestle for the filling to create a paste-like consistency.
  • Make-Ahead: The chermoula and the filling can be prepared up to 24 hours in advance and stored in airtight containers in the refrigerator. Assemble the medallions just before marinating.

Nutrition Information

Per serving (1/6 of total recipe)
  • Calories: 534
  • Protein: 44 g
  • Total Fat: 32 g
  • Saturated Fat: 5.5 g
  • Carbohydrates: 14 g
  • Dietary Fiber: 5 g
  • Sodium: 260 mg
  • Total Sugars: 1 g (0 g Added)