Algerian fish & tomatoes

This is an algerian recipe for sardines,

This time i added extra tomatoes to give in some sauce for the bread, otherwise with parsley butter rice the tomato may not added. This recipe was a big winner in my restaurant with several regulars heading for this, sometimes i used a whole red snapper stuffed with spinach using this marinade. Algerian fish is also my big favorite!


Algerian Grilled Sardines with Lemon Recipe
1 kg prepared fresh sardines
6 tbsp olive oil
3 tbsp lemon juice (if lime reduce quantity to 2 Tbsp)
2 tbsp fresh coriander, chopped
generous pinch of paprika
generous pinch of ground cumin
salt and black pepper, to taste


Combine the oil, lemon juice, coriander, paprika and cumin in a bowl. Season with salt and freshly-ground black pepper then whisk to combine. Meanwhile, lay the sardines as a single layer in a large baking dish. Pour the oil mixture over the top then cover and place in the refrigerator for at least 80 minutes to marinate (turn the sardines at least every 20 minutes during this time).

Pre-heat your barbecue or grill and cook the fish for about 3 minutes per side. Brush frequently with the marinade to ensure and even coating. Serve hot and pour any remaining lemon mix over the top then garnish with fresh parsley.


If using a grill plate, you can extract the Jus off the grill plate by adding some more of the marinade, while sauce, stock and cream, this can be poured over the fish. If you are trying this I strongly suggest this bit... refer to my stock recipe for making the sauce off the jus!

Algerian fish is a versatile dish that can eb served with sauteed rice of bread, any arabic version of vegetables can be served, use mild flavors, the paprika has its depth but can be overpowered thru bold flavors of the accompaniment!

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Bon appetit!