Nduja-baked hake with chickpeas, mussels & gremolata

Nduja-baked hake with chickpeas, mussels & gremolata

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(1 ratings)

Prep: 15 mins Cook: 20 mins


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 and extra info

Nutrition: per serving

  • kcal409
  • fat18g
  • saturates4g
  • carbs13g
  • sugars1g
  • fibre5g
  • protein42g
  • salt1.2g
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  • 2 x 400g cans chickpeas, drained and rinsed
  • 6 skin-on hake or cod fillets (about 150g each)
  • 100g nduja



    A spreadable type of air-cured salami from Calabria, in the south of Italy. Made from the…

  • 600g mussels, de-bearded and cleaned



    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 150ml white wine
  • large pack parsley, leaves finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • finely grated zest 1 lemon, plus wedges to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • extra virgin olive oil


  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.

  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.

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