Lunch · Moroccan
Oven-Baked Sardines with Chermoula
Raw boneless sardines with a parsley, garlic, cumin, paprika and lemon chermoula, roasted on tomato.
- per serving
- 400 kcal
- Protein
- 33 g
- Total time
- 45 min
- Makes
- 1 serving
- High protein
- Low carb
Instructions
Preheat the oven to 190 °C (375 °F), convection. Weigh 160 g of raw sardine fillets, edible part without heads or bones. Cut the 80 g of tomato into thin slices.
Chop the 15 g of parsley and the 6 g of garlic. Mix with the 12 g of oil, the 10 g of lemon juice, 1/4 teaspoon of cumin, two pinches of paprika and a pinch of pepper.
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