For a simple but tasty meal, try Giorgio Locatelli’s kob fillet with potatoes and olives…

“I love this dish for its simplicity and directness of taste,” says Giorgio Locatelli, considered one of the best Italian chefs in the UK. “It’s traditionally called ‘all’acqua pazza’ and, ideally, should be cooked in sea water.”

What You Need

4 kob fillets
16 new potatoes
Salt and freshly ground black pepper
20 big green olives, with stones
6 tbsp extra-virgin olive oil, plus more to serve
5 tbsp fish stock
2 tbsp chopped parsley
1 lemon

Method

Cook potatoes in salted water for 15 to 20 minutes, until slightly undercooked. Remove from heat, drain and peel. Cut in half and keep to one side. With a knife, remove flesh from olive stones and set aside. Heat two tablespoons of extra-virgin olive oil in a large pan, then add potatoes and cook until golden. Add olives and toss. Add fish stock and cook for a minute. Season and turn off heat. Heat two non-stick pans while seasoning fish. Divide remaining four tablespoons of extra-virgin olive oil between two pans. Add fish to both pans, skin-side down, and keep pressing down and checking underneath – the skin should turn crispy and golden brown. When it’s turned white almost all the way through, turn and allow it to rest over low heat. While fish is cooking, turn heat up on potatoes and cook for a minute, until mixture becomes soupy. Add chopped parsley, spoon onto plates and serve fish on top. Drizzle with extra-virgin olive oil and a squeeze of lemon juice.
Serves 4. Per 605g serving: 2 633kJ, 25g fat (3.5g sat), 1 150mg sodium, 54g carbs, 5g fibre, 2g sugars, 48g protein