Renowned chef Sami Tamimi has shared two new recipes designed to bring vibrant, yet simple flavours to summer tables. The dishes, chermoula fish with olive salsa and spicy Palestinian-style potatoes (batata harra), promise bold tastes and a relaxed approach to cooking during warmer months, drawing inspiration from Moroccan and Palestinian culinary traditions.
The chermoula fish recipe features a classic Moroccan marinade, traditionally used for white fish, but here adapted for oily varieties such as sea trout or salmon. Tamimi notes that the richness of the oily fish perfectly complements the bright flavours of cumin, coriander, garlic, and lemon in the marinade. The dish is served alongside a zesty olive salsa, infused with heat and citrus, evoking memories of travel through Morocco and its bustling markets.
Accompanying the fish, the batata harra recipe offers a popular Levantine side dish, celebrated for its intense heat and aromatic herbs. This Palestinian-style potato dish involves crisp, roasted potatoes tossed with olive oil, garlic, chilli, and fresh coriander. It is frequently served as part of a meze spread or as a versatile side, known for its comforting texture and ability to complement grilled meats, flatbreads, and salads.
Tamimi emphasises that both recipes are crafted for ease and enjoyment, promoting instinctive cooking with fewer ingredients but more impactful flavours. The dishes are presented as ideal for outdoor dining, leisurely afternoons, and convivial summer evening gatherings with friends and family, reflecting a desire for fresher, lighter meals as temperatures rise.
The chermoula preparation involves marinating sustainably sourced sea trout or salmon fillets for approximately 30 minutes, before baking. The olive salsa, prepared concurrently, combines ingredients like black olives, cucumber, spring onions, and toasted sunflower seeds. For the batata harra, baby potatoes are roasted until golden brown, then tossed with a fragrant mixture of olive oil, garlic, spices, tomato paste, and harissa, finishing with fresh coriander and lemon juice.