This is my twist on a classic Lebanese spicy potatoes which traditionally known as “batata harra.” means they are fried or roasted until crispy and then tossed in a flavourful sauce. This recipe is amazing with sea bream as all the flavours from the deli in the pan will sure make your tastebuds dance.
FOR THE BATATA HARRA POTATOES:
6 white potatoes, peeled
2 tbsp olive oil
50g sun-blushed tomatoes
50g kalamata olives
6 slices of bresaola
2 garlic cloves, minced
2 tsp ground turmeric
2 tsp coriander seeds
bunch parsley, finely chopped
pinch maldon salt
pinch ground black pepper
50g capers
FOR THE WHOLE STUFFED SEA BREAM:
4 whole sea bream (roughly 400g each)
4 tbsp olive oil
pinch maldon salt
pinch ground black pepper
3 spring onion, finely sliced
bunch parsley, fine chopped
2 sprigs tarragon, fine chopped
bunch dill, fine chopped
4 garlic cloves, minced
2 lemons, sliced
INSTRUCTIONS
YOU WILL NEED SOME STRING TO TIE THE FISH CAVITY TOGETHER!
FOR THE WHOLE STUFFED SEA BREAM: Ask your fishmonger to clean the trout, de-scale and de-gut but keeping the fish whole.
Into the cavity of the fish, season well with salt and pepper and stuff with lemon slices, and herbs with a bit of olive oil also season the outside of the fish with salt, pepper also olive oil as well.
Heat up a grill pan to medium-heat and cook the fish each side for 6-7 minutes until the skin is well charred, then take the fish out and leave until needed.
FOR THE BATATA HARRA POTATOES: First do the potatoes, as need to peel them then cut them so they small, then put them in boiling water as pre-cook them but still holding it shape.
Take out and pat them dry then in a frying pan heat some olive oil, and fry the potatoes so it got a nice colour, nice golden brown, then add the garlic, coriander seeds, turmeric then fry for a few minutes.
At the last minute add the sun-blushed tomatoes, bresaola, parsley, olives, capers, salt and pepper then take off the heat and keep until further needed, then add the fish back into the skillet pan.
TO SERVE: few garnish of parsley on top.
Comments