On warmer days, I want to cook simpler yet bolder food. Meals become fresher, less heavy and more instinctive, using fewer ingredients but stronger flavours. Everything feels relaxed and generous, which is why I’m drawn to chermoula fish and batata harra, full of garlic, herbs, chilli, citrus, cumin and smoke. In other words, food that’s made for outdoors, slow afternoons and warm summer-night gatherings with loved ones.Chermoula fish with olive salsaChermoula is a classic Moroccan marinade that’s traditionally used to flavour white fish. Here, though, I’ve chosen sea trout or salmon, because I love how oily fish balances the bright flavours of the cumin, coriander, garlic and lemon. Served with an olive salsa full of heat and citrus, this dish is inspired by memories of travelling through Morocco and wandering Marrakech’s markets, drinking mint tea on rooftop terraces and eating freshly grilled seafood on the coast in Essaouira.Prep 20 min
Marinate 30 min
Cook 25 min
Serves 4800g sustainably-sourced sea trout or salmon fillet, skin onFor the chermoula7 tbsp olive oil
4 garlic cloves, peeled and crushed1 small onion, peeled and finely chopped (110g)20g fresh coriander, finely chopped 2 tbsp lemon juice
