Nitai’s Mzuzin (Married Sardines)
A North African-inspired classic with a Farmer J twist. Cornish sardines get stuffed, married together, and pan-fried ‘til golden. Packed with the punch of kalamata olives, harissa, and preserved lemon, it’s bold, bright, and just the right side of messy. Perfect for showing off when you want to impress without the faff. And trust us, once you try it, you’ll never look at sardines the same way again.
Serves 4
20 Mins Prep
10 Mins Cooking
Forkin’ Easy
Ingredients
Sardines
8 Cornish sardines (cleaned, head and tail removed)
Kalamata Filling
2 tbsp harissa
1 tbsp preserved lemon, finely chopped
3 tbsp pitted kalamata olives
1 tbsp lilliput capers
50g chopped fresh coriander
3 tbsp breadcrumbs
Salt to taste
Pinch of dried chili flakes
Yellow Tomato Parfum (Coulis)
3–4 ripe yellow Isle of Wight tomatoes
Pinch of salt
1 tbsp olive oil
Kalamata Dip
Any remaining kalamata filling
Extra virgin olive oil
Squeeze of lemon juice
Method
Sardine Prep
Cut off the head and tail of each sardine.
Slide a finger along the spine to remove the central bone.
Open into butterfly fillets.
Pat dry and keep chilled until assembling.
Make the Kalamata Filling
Add harissa, preserved lemon, olives, capers, coriander, breadcrumbs, salt, and chilli flakes to a mortar.
Bash to a coarse paste (or finely chop with a knife / pulse in a small blender).
Assemble & Cook
Lay half the sardine fillets skin-side down.
Spoon a thin layer of kalamata filling onto each.
Top with a second fillet to “marry” them.
Press gently to seal.
Dust each sandwich lightly in flour; shake off excess.
Dip into beaten eggs, coating all sides.
Heat a thin layer of olive oil in a wide pan over medium-high heat.
Pan-fry sardines until golden and crispy, 2–3 minutes per side.
Transfer to a rack or paper towel; season with a pinch of salt.
Yellow Tomato Parfum (Coulis)
Roughly chop the yellow tomatoes.
Blend with salt and olive oil until smooth.
Taste and adjust seasoning.
Kalamata Dip
Place remaining kalamata filling in a bowl.
Loosen with olive oil and a squeeze of lemon juice to dipping consistency.
Taste and adjust salt/acidity.
To Serve
Spoon yellow tomato coulis onto plates.
Arrange hot sardine “marriages” on top.
Add a side dish of the kalamata dip.
Serve immediately with crunchy bread.
