Moroccan Sardine Pitta Breads

cook 20 mins
  • 2 sardines, about 100 g (3 1/2 oz) each, boned and each cut into 2 fillets
  • 1 teaspoon ground cumin
  • pinch of cayenne
  • pinch of plain flour
  • 3 tablespoons olive oil
  • 1 tablespoon finely chopped preserved lemon
  • handful of coriander, chopped
  • handful of flat leaf parsley, chopped
  • 4 pitta breads
  • 1 tomato, chopped
  • 1/4 cucumber, sliced
  • salt and pepper
  • Pat the sardines dry with kitchen paper and season. Mix together the cumin, cayenne and flour. Dust the fish all over with the spice mixture.
  • Heat 1 tablespoon of the oil in a large, nonstick frying pan. Cook the fish, skin-side down, for 5 minutes. Turn over and cook for a further 3 minutes until cooked through. Keep warm.
  • Mix the remaining oil with the preserved lemon and herbs, then season well. Lightly toast the pitta breads.
  • Fill the pitta breads with the fish, tomato and cucumber, then drizzle over the dressing to serve.
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