Sami Tamimi's latest recipe brings together the bold flavors of chermoula-marinated fish, a tangy olive salsa, and spicy Lebanese-style potatoes known as batata harra. This dish, featured in The Guardian, is a celebration of vibrant herbs, citrus, and heat, perfect for a summer dinner.
What is Chermoula?
Chermoula is a North African marinade typically made with fresh cilantro, parsley, garlic, cumin, paprika, and lemon juice. Tamimi's version uses a generous amount of olive oil to create a paste that coats white fish fillets, such as snapper or barramundi, infusing them with aromatic depth. The fish is then pan-fried until golden and flaky.
The Olive Salsa
The accompanying olive salsa combines pitted green olives, diced tomatoes, red onion, capers, and fresh mint, all bound with a squeeze of lemon and olive oil. This salsa provides a briny, bright counterpoint to the rich fish. Tamimi recommends using a mix of Castelvetrano and Kalamata olives for varied texture and flavor.
Batata Harra: Spicy Potatoes
Batata harra, meaning "spicy potatoes" in Arabic, is a Lebanese dish of cubed potatoes fried until crisp, then tossed with garlic, chili, cilantro, and a touch of cumin. Tamimi's recipe calls for parboiling the potatoes before frying to ensure a fluffy interior and crunchy crust. The spice level can be adjusted by adding more or less fresh red chili.
How to Serve
Tamimi suggests serving the fish atop a bed of the spicy potatoes, with the olive salsa spooned over. A side of yogurt or tahini sauce would complement the dish, along with warm flatbread to soak up the juices. This meal is designed for sharing, embodying the communal spirit of Middle Eastern dining.
According to Tamimi, "The combination of the fragrant chermoula, the sharp salsa, and the spicy potatoes creates a harmony of textures and tastes that is both comforting and exciting." The recipe serves four and can be prepared in under an hour, making it accessible for weeknight cooking or entertaining.
