Sardines ou Poisson en Chermoula d’Oran (Oran Cumin & Cilantro Stuffed Coastal Fish) – Authentic Algeria Recipe
Coastal Oran classic baking fresh fish marinated in a pungent cumin, garlic, and herb chermoula.
- Country of Origin
- 🇩🇿 Algeria (North Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Mediterranean fish fillets or sardines, Sliced waxy potatoes, Ripe plum tomatoes, Oran chermoula (cilantro, Parsley
Ingredients for Sardines ou Poisson en Chermoula d’Oran (Oran Cumin & Cilantro Stuffed Coastal Fish) (4 Servings)
- 1.25 lbs (or 2.5 cups) Mediterranean fish fillets or sardines, prepped into bite-sized pieces
- 1.5 cups sliced waxy potatoes, washed and trimmed
- 1 cup ripe plum tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with Oran chermoula (cilantro
- 1.5 tbsp traditional Algeria seasoning (parsley, 6 cloves garlic, cumin, paprika, lemon))
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, Oran chermoula (cilantro, and parsley, 6 cloves garlic, cumin, paprika, lemon) for 3 minutes until fragrant.
- Combine Mediterranean fish fillets or sardines and sliced waxy potatoes with the sautéed aromatics and layer evenly into the baking dish.
- Top with ripe plum tomatoes and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.