Chef Sami Tamimi has shared two vibrant recipes perfect for warm-weather cooking: chermoula fish with olive salsa and batata harra, a spicy Palestinian potato dish. The recipes emphasize bold flavors with minimal ingredients, ideal for relaxed summer gatherings.
Chermoula fish with olive salsa
Chermoula is a classic Moroccan marinade traditionally used for white fish, but Tamimi opts for sea trout or salmon to balance the bright flavors of cumin, coriander, garlic, and lemon with the fish's natural oiliness. The accompanying olive salsa adds heat and citrus, inspired by his travels through Morocco, including Marrakech markets and grilled seafood in Essaouira.
The dish serves four and requires 20 minutes of prep, 30 minutes of marinating, and 25 minutes of cooking. Ingredients include 800g of sustainably-sourced sea trout or salmon fillet (skin on), olive oil, garlic, onion, fresh coriander, lemon juice and zest, ground cumin, sweet paprika, dried chilli flakes, salt, and pepper for the chermoula. The olive salsa combines black olives, cucumber, spring onions, apple cider vinegar, olive oil, red chilli, toasted sunflower seeds, sugar, orange zest, and orange blossom water.
To prepare, pat the fish dry and set aside. Mix all chermoula ingredients with salt and pepper, season the fish, and spread the chermoula evenly. Cover and refrigerate for 30 minutes. Meanwhile, combine all salsa ingredients. Bake the fish at 200C (180C fan)/390F/gas 6 for 17-20 minutes until cooked through. Serve with the salsa.
Batata harra (spicy potatoes)
Batata harra is a popular Levantine dish known for its bold heat and fragrant herbs. Crisp roasted potatoes are tossed in olive oil, garlic, chilli, and fresh coriander, creating vibrant, zesty-earthy flavors. It is often served as part of a meze or as a side dish, especially in Palestine and neighboring countries.
The recipe serves four and takes 10 minutes of prep and 40 minutes of cooking. Ingredients include 1kg baby potatoes (halved lengthways), olive oil, salt, garlic, coriander seeds, ground cumin, Aleppo chilli flakes (or regular), tomato paste, harissa, lemon juice, and fresh coriander.
Heat the oven to 240C (220C fan)/475F/gas 9. Toss potatoes with olive oil and salt, roast for 30-35 minutes until cooked and browned. In a sauté pan, cook remaining oil, garlic, and spices for 3 minutes until fragrant. Stir in tomato paste, harissa, and salt; cook 3 minutes more. Add roasted potatoes, lemon juice, and most of the coriander, tossing gently. Transfer to a platter, garnish with remaining coriander and olive oil.
