Sami Tamimi, the acclaimed chef and author, offers two vibrant recipes ideal for warmer days: chermoula fish with olive salsa and batata harra, a spicy Palestinian-style potato dish. These dishes are designed for relaxed outdoor gatherings, featuring bold flavors of garlic, herbs, chilli, citrus, cumin, and smoke.
Chermoula Fish with Olive Salsa
Chermoula is a classic Moroccan marinade traditionally used for white fish, but Tamimi opts for sea trout or salmon. He explains, “I love how oily fish balances the bright flavours of the cumin, coriander, garlic and lemon.” The dish is served with an olive salsa full of heat and citrus, inspired by memories of traveling through Morocco and eating grilled seafood in Essaouira.
Preparation takes 20 minutes, with 30 minutes marinating and 25 minutes cooking. Serves 4.
Ingredients
- 800g sustainably-sourced sea trout or salmon fillet, skin on
- For the chermoula: 7 tbsp olive oil, 4 garlic cloves (crushed), 1 small onion (finely chopped, 110g), 20g fresh coriander (finely chopped), 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp ground cumin, ½ tsp sweet paprika, ½ tsp dried chilli flakes (crushed), salt and black pepper
- For the olive salsa: 30g black olives (pitted and finely chopped), 1 small or ½ large cucumber (deseeded and finely chopped, 50g), 4 spring onions (trimmed and finely sliced), 1 tbsp apple cider vinegar, 3 tbsp olive oil, 1 red chilli (pith and seeds discarded if less heat, finely chopped, 20g net weight), 25g sunflower seeds (toasted), ½ tsp sugar, 1 tsp orange zest, ½ tbsp orange blossom water
Method
Lay the fish fillet skin side down on an oven tray lined with greaseproof paper, pat dry, and set aside. Mix all chermoula ingredients with ¼ tsp salt and a good grind of black pepper. Sprinkle ½ tsp salt over the fish, spoon chermoula on top, spread evenly, cover, and refrigerate for 30 minutes.
Meanwhile, mix all salsa ingredients with ½ tsp salt and a grind of black pepper. Bake fish at 200°C (180°C fan)/390°F/gas 6 for 17-20 minutes until cooked through and flakes easily. Transfer to a platter and serve with salsa and batata harra.
Batata Harra (Spicy Potatoes)
This popular Levantine dish is known for its bold heat and fragrant herbs. Crisp roasted potatoes are tossed in olive oil, garlic, chilli, and fresh coriander. Tamimi notes, “This dish is especially popular across Palestine and neighbouring countries, loved for its simplicity, comforting texture and ability to complement grilled meat, flatbreads and salads.”
Preparation takes 10 minutes, cooking 40 minutes. Serves 4.
Ingredients
- 1kg baby potatoes, cut in half lengthways
- 4 tbsp olive oil, plus extra for drizzling
- Salt
- 4 garlic cloves, peeled and crushed
- 2 tsp coriander seeds, slightly crushed
- 1 tsp ground cumin
- 1 tsp aleppo chilli flakes or regular chilli flakes
- ½ tbsp tomato paste
- 2 tsp harissa (Tamimi uses Lamiri)
- 2 tbsp lemon juice
- 10g fresh coriander, roughly chopped
Method
Heat oven to 240°C (220°C fan)/475°F/gas 9. Mix potatoes with 1 tbsp olive oil and 1 tsp salt, arrange in single layer on oven tray, roast 30-35 minutes until cooked and slightly browned.
In a medium sauté pan, heat remaining 3 tbsp oil with garlic and spices on low heat for 3 minutes until fragrant. Stir in tomato paste, harissa, and ¼ tsp salt, cook 3 minutes more until garlic colors. Add roasted potatoes, lemon juice, and most of chopped coriander, toss gently. Transfer to platter, garnish with remaining coriander and drizzle of olive oil.
