Nduja-baked hake with chickpeas, mussels & gremolata

Nduja is a spicy, spreadable pork sausage from Italy. It works really well here with either hake or cod, creating a colourful and flavoursome dish that’s great for entertaining

Prep:15 mins
Cook:20 mins

Serves 6
Easy

Nutrition per serving

kcal 409
fat 18g
saturates 4g
carbs 13g
sugars 1g
fibre 5g
protein 42g
salt 1.2g

Ingredients

2 x 400g cans chickpeas, drained and rinsed
6 skin-on hake or cod fillets (about 150g each)
100g nduja
600g mussels, de-bearded and cleaned
150ml white wine
large pack parsley, leaves finely chopped
finely grated zest 1 lemon, plus wedges to serve
extra virgin olive oil

Method

Heat oven to 200C/180C fan/ gas 6. Tip the chickpeas into a large roasting tin and nestle the fish, skin-side down, among them. Dot over the nduja, and season with sea salt and black pepper. Scatter over the mussels and pour over the wine.
Cover the tin tightly with foil and put in the oven for 15-20 mins until the fish is cooked and the mussels have opened – discard any that stay shut. Gently lift the fish onto serving plates. Scatter the mussels and chickpeas with the parsley and lemon zest. Drizzle with olive oil, give it all a good stir and serve with the fish and lemon wedges for squeezing over.