Herrings are like the big cousins of sardines and with a little more flesh to the bone they are less fiddly to eat. You could very easily substitute sardines if they are easier to find, however. Either way, just make sure your fish are spanking fresh in this simple barbecue recipe with a Moroccan street food twist.
Make the chermoula by mixing everything except the herrings together in a small bowl. Season to taste with salt and pepper.
Make a few slashes through the skin of the herrings and rub a little salt and pepper all over them. Add a spoonful of chermoula into the gut cavity of each fish and rub a little all over the outside of each. Set aside to marinate for about 30 minutes, or up to an hour.
Preheat your barbecue to medium-hot – the temperature is about right if you can comfortably hold your hand 10cm above the heat for around 3–4 seconds. Grill the herrings on the barbecue for about 4 minutes each side until cooked through and crisp on the outside.