Moroccan Stuffed Sardines

Step 1

Mince the garlic until the pieces are the size of pencil-tip dots, smaller than a grain of rice.

Step 2

Chop the cilantro leaves roughly into pieces about the size of your fingernail — no need for fine uniformity.

Step 3

In a small bowl, stir together the minced garlic, chopped cilantro, cumin, paprika, and a pinch of salt and pepper until the mixture looks uniform and fragrant.

Step 4

Pat each sardine dry inside and out with a clean kitchen towel or paper towels, working gently to avoid tearing the skin.

Step 5

Spoon about 1 teaspoon of the cilantro-garlic filling into the cavity of each sardine, dividing it evenly among the four fish.

Step 6

Heat 3 tablespoons of olive oil in a 12-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 7

Lay the stuffed sardines flat in the hot oil in a single layer, without crowding; you should hear an immediate, steady sizzle.

Step 8

Cook without moving them for 2 minutes, until the skin begins to look golden and the edges darken slightly.

Step 9

Using a thin metal spatula, carefully slide it under each sardine and flip it over in one smooth motion.

Step 10

Cook the second side for another 2 minutes, until the skin is golden all over and the fish feels firm to a gentle prod with your finger.

Step 11

Transfer the sardines to a serving plate and taste a small piece; add a pinch more salt if needed.