Start by carefully cleaning and gutting your fresh sardines. Remove the spine from each one so the fish opens completely flat (butterflied), just like in the photos above! This specific prep is essential for our lemon sardines recipe, as it guarantees a soft, melt-in-your-mouth texture. Place the cleaned, flattened sardines in a strainer to drain any excess water. Let them sit for a few minutes until they are slightly dry.

Now comes the fun part! Take two flattened sardines and press them together so the silver skin sides face outward and the fleshy insides meet in the middle. Pairing these little duos protects the delicate meat from drying out and locks in the flavor, creating the perfect base that is incredibly tender on the inside while holding its shape beautifully in the pan.

Gently arrange your sardine pairs in your clay tagine or a wide cooking pot with a lid. Make sure they rest side-by-side in a single layer, not stacked on top of each other! This ensures they cook evenly. Pour your extra virgin olive oil and fresh lemon juice evenly over the fish. Sprinkle with a pinch of salt and finish with a generous dusting of dried thyme.

Cover the tagine or pot with the lid and let the fish cook over low heat. Slowly, the sardines will release their natural juices, blending beautifully with the lemon and oil. Keep an eye on the pan—when you notice that the watery liquid has mostly reduced and the fish is gently sizzling in only the fragrant, thick oil, that is your sign they are ready! Turn off the heat and enjoy your incredibly flavorful Moroccan sardines recipe.