Sami Tamimi’s chermoula fish with olive salsa and batata harra

On warmer days I cook simpler, bolder food: fresher, less heavy dishes that rely on fewer ingredients and stronger flavours. Chermoula fish and batata harra fit that bill, loaded with garlic, herbs, chilli, citrus, cumin and smoke—food made for outdoors, slow afternoons and warm summer-night gatherings.

Chermoula is a classic Moroccan marinade usually used on white fish, but here sea trout or salmon work well because their oil balances cumin, coriander, garlic and lemon. Spoon the chermoula over the fillet, chill to marinate, then bake at 200C (180C fan)/390F/gas 6 for about 17–20 minutes until it flakes easily.

Serve the fish with an olive salsa combining black olives, cucumber, spring onions, chilli, sunflower seeds, apple cider vinegar, orange zest and a splash of orange blossom water. Batata harra is a popular Levantine side known for bold heat and fragrant herbs. Roast halved baby potatoes at 240C (220C fan)/475F for 30–35 minutes after tossing them with olive oil and salt.

Morocco

chermoula, batata harra, sami tamimi, olive salsa, sea trout, salmon, moroccan marinade, levantine side, baby potatoes, orange blossom