To begin, prepare the marinade. In a large bowl, mix the minced garlic, parsley, cilantro, paprika, cumin, turmeric, cayenne pepper (if using), lemon juice, olive oil, salt, and black pepper. Stir until all the ingredients are thoroughly combined. This marinade is key to infusing the sardines with bold, traditional Moroccan flavours.

Place the cleaned and butterflied sardines in the bowl with the marinade. Gently coat each sardine in the mixture, ensuring they are evenly covered. Allow the sardines to marinate for at least 30 minutes to absorb the flavours. If possible, marinate for up to an hour for a deeper taste.

Preheat your grill or skillet over medium-high heat. If grilling, lightly oil the grill grates to prevent sticking. For stovetop cooking, use a non-stick skillet with a bit of olive oil to keep the sardines from sticking and ensure even cooking.

Once the grill or skillet is hot, place the sardines skin-side down. Cook for 2-3 minutes on each side or until the skin is crisp and the fish is cooked through. Avoid overcooking, as sardines are best when tender and juicy.

While grilling, occasionally baste the sardines with any remaining marinade. This will enhance the flavour and keep the fish moist. Be careful not to use the marinade at the end of cooking, as it contains raw fish juices.

Once cooked, transfer the sardines to a serving platter. Let them rest for a minute or two to allow the juices to settle, which will enhance their tenderness.

Garnish the sardines with fresh lemon wedges for squeezing over the fish just before eating. This adds a bright, acidic note that complements the rich spices beautifully.

Serve the Sardines M’chermel hot with crusty Moroccan bread or alongside a fresh salad. The bold, aromatic spices paired with the natural flavour of the sardines make this a truly authentic Moroccan dish. Consider offering a side of harissa or a simple tomato and cucumber salad to round out the meal.