- 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
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.