Nduja-baked hake with chickpeas, mussels & gremolata

Nduja-baked hake with chickpeas, mussels & gremolata

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal409
fat18g
saturates4g
carbs13g
sugars1g
fibre5g
protein42g
salt1.2g
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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

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

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    Rating: 4 out of 5.4 ratings
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